Speedy Paella

Cookbook Challenge Day 1!
Total Time: 30 minutes
Makes: 4 servings

• 1 package (3 ½ ounces) fully cooked chorizo or pepperoni, cut crosswise into ¼ thick pieces
• 1 pound chicken breast tenders, cut crosswise into thirds
• 1 medium red pepper, chopped
• 1 garlic clove, crushed with garlic press
• 1/8 teaspoon dried thyme
• 1 package (8 ounces) Spanish-style yellow-rice mix
• 2 cups of water (only used 1 cup of water)
• 1 package (10 ounces) frozen peas (use only 1/2)

Changes at the beginning:
The chorizo we purchased wasn’t encased , so I crumbled it and cooked it.
We purchased two of the Uncle Ben’s Spanish rice packages instead of the boxed rice (to speed things up)
Used minced garlic instead of a crushed garlic clove.

How to make it:
Cook the chorizo and put aside.
Cook chicken in the same pan and set aside.

In the same pan cook red pepper, thyme and garlic.

Add the rice, add water (only use 1 cup of water if using Uncle Ben’s rice) until boiling
Once boiling add ½ the frozen peas! I added all of them and there were too many!
Add back in chicken and chorizo.
Lower temp, cover and let cook for 5 minutes.

Rating: * * * * 4 out of 5 Stars
Overall—the chorizo made it very spicy—but delicious! Cooking the chicken in the pan after the chorizo made the chicken tender. Too many peas! Cut the peas in half and this is a recipe to do over and over (and quickly)!