Ingredients
2 tablespoons olive oil
100g packet sliced chorizo
600g chicken tenderloins, trimmed, halved lengthways
½ cup basil pesto dip (See Tip)
310g jar roasted pepper strips, drained, coarsely chopped
450g packet microwave long-grain white rice
2 cups chicken stock
1 cup frozen peas
Lemon wedges, to serve
Method
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Heat half the oil in a large, non-stick frying pan over medium to high heat. Add chorizo. Cook, stirring for about 1 to 2 minutes, or until crisp. Remove. Drain on absorbent kitchen paper.
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Heat remaining oil in same, hot pan. Add chicken in two batches. Cook, for about 3 minutes on each side, or until browned. Remove.
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Add pesto and peppers to pan. Cook, stirring, for 1 minute. Return chorizo to pan with crumbled rice and stock. Stir to combine. Top with chicken, pressing it into the rice.
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Bring to boil. Gently boil, uncovered, for 5 minutes. Top with peas. Gently boil for a further 2 minutes, or until chicken is cooked through and most of the liquid has evaporated. Remove.
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Serve with lemon wedges.
TIP! Chorizo can be replaced with shortcut bacon rashers. We used Coles Basil Pesto Dip, available in a 150g tub from the refrigerator cabinet of the supermarket.
