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Ingredients
US|METRIC
6 SERVINGS
- 4 tsp. vegetable oil (divided)
- 1 1/4 lb. boneless, skinless chicken thighs
- 1 Tbsp. chipotle peppers in adobo sauce
- 2 oz. chorizo sausage (chopped)
- 2 cloves garlic
- 1 1/2 cups regular or converted rice (uncooked)
- 2 cups ragu old world style pasta sauce
- 4 oz. uncooked large shrimp
- 1 cup green peas (frozen)
- 2 cups water
- 1 onion (medium, chopped)
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
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Directions
- Heat 1 teaspoon oil in deep 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until almost cooked. Remove chicken from skillet and set aside.
- Heat remaining 1 teaspoon oil in same skillet over medium heat and cook onion with chorizo, stirring frequently, 4 minutes or until onion is crisp-tender. Stir in rice and cook, stirring frequently, 2 minutes. Stir in garlic and cook 30 seconds.
- Stir in water and chipotle peppers. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes. Stir in Pasta Sauce and peas. Return to a boil. Reduce heat to low and simmer covered 8 minutes. Stir in chicken and shrimp and simmer covered 2 minutes or until rice is tender and shrimp turn pink.
- Season chicken with salt and black pepper.
NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories210Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat2.5g13% |
Trans Fat0g |
Cholesterol70mg23% |
Sodium850mg35% |
Potassium480mg14% |
Protein24g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A4% |
Vitamin C20% |
Calcium2% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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