Rice dish with chicken and chorizo sausage. Convenient as it is all cooked in the one pan.


  • 200g chorizo sausage, cut into 1/2 cm slices

  • 1 tablespoon oil

  • 500g chicken thigh fillets, diced into large pieces

  • 1 medium onion, finely chopped

  • 2 cloves garlic, crushed

  • 1 medium red capsicum, finely chopped

  • 1 teaspoon tumeric

  • 1 teaspoon cumin

  • 1 1/2 cups long-grain white rice

  • 375g jar Old El Paso Enchilada Simmer Sauce

  • 2 cups chicken stock

  • 1 cup frozen peas

  • 1/4 cup parsley, roughly chopped


  • 1.

    Cook chorizo sausage in a dry frying pan for a few minutes until golden brown, remove set aside.

  • 2.

    Heat oil in pan, add chicken and cook until browned.

  • 3.

    Add onion, garlic & capsicum. Cook until softened.

  • 4.

    Add tumeric, cumin, rice, enchilada simmer sauce and chicken stock.

  • 5.

    Bring to the boil, cover, reduce the heat and simmer for 15 minutes or until the rice is tender, stirring occasionally.

  • 6.

    Return chorizo to the pan, add peas and stir until well combined.

  • 7.

    Cover and simmer for 5 minutes, until the chorizo sausage is heated through and peas are cooked.

  • 8.

    Serve sprinkled with parsley.

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