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
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.
Heat remaining oil in same, hot pan. Add chicken in two batches. Cook, for about 3 minutes on each side, or until browned. Remove.
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.
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.
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.