Ingredients
- 2 to 3 tablespoon oil (vegetable oil)
- 1/3 cup diced yellow onion
- 2 stalks celery, chopped (about 1 cup)
- 1 medium red bell pepper, diced (about 1 cup)
- 2 garlic cloves, finely minced
- 2 cups chicken broth
- 1 teaspoon hot sauce (or to taste)
- 1 can (4 ounce) green chiles (chopped)
- 2 tablespoons tomato paste
- 8.8 ounces cooked chicken breast (2 cups, cubed)
- 2 cups uncooked instant white rice
- 1 package (4 ounces) chorizo sausage (chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chopped fresh cilantro leaves
How to Make
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Step 1: Heat the large skillet heat oil over medium-high heat. Add chopped onion, celery and bell pepper and garlic; cook until the vegetables are tender.
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Step 2: Stir in the broth, hot sauce, green chiles and tomato paste in the skillet and heat to a boil. Reduce the heat to low. Stir in the cooked chicken, rice, sausage, salt and pepper; cover and cook for 10 minutes or until the rice is tender. Stir in the cilantro. Serve with more hot pepper sauce at the table.
We hope you enjoy this recipe!
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