Chorizo & Chicken Rice Skillet

• 1 box (8 Oz. Size) Goya Yellow Rice
• 1 pound Ground Mexican Chorizo Sausage
• 1 Tablespoon Butter
• 1 Red Pepper, Stem And Seeds Removed, Diced
• 8 ounces, weight Mushrooms, Diced
• 2 cups Shredded, Cooked Chicken
• 2 cups Frozen Peas, Thawed

1. Cook the Goya yellow rice according to the package directions.
2. Keep warm until ready to use.
3. In a large skillet over medium heat, brown the chorizo sausage until cooked through.
4. Remove the sausage from the skillet to a paper towel-lined plate to drain.
5. Wipe the skillet with a paper towel to remove the excess grease.
6. Add the butter to the pan and saute the diced red pepper and mushrooms for five minutes, until the mushrooms caramelize.
7. Mix the cooked chicken, sausage and thawed sweet peas into the skillet.
8. Add the rice and heat until all ingredients are hot and ready to serve.

sausage, butter, red pepper, weight mushrooms, chicken, frozen peas

Taken from tastykitchen.com/recipes/main-courses/chorizo-chicken-rice-skillet/ (may not work)