Ingredients:
- 1 pound boneless, skinless chicken breasts cut into 1-inch chunks
- 1 pound ground Chorizo sausage (raw/not cured) casings removed
- 1 small onion sliced or diced
- 1 tablespoon low-sodium taco seasoning
- 1/2 teaspoon paprika
- 1-2 cups shredded cheddar or colby jack cheese
- 1/4 red onion, thinly sliced
- 1/2 cup green olives, thinly sliced
- Handful fresh cilantro, roughly chopped
- 1 cup white rice
Directions:
1. In a 10-inch skillet, add chorizo and onions. Cook about 5 minutes or until there is not pink in chorizo and onions are translucent.
2. Meanwhile, cook the rice according to package directions.
3. With a slotted spoon, remove chorizo and onions from the skillet. Leave drippings in the pan.
4. Add cubed chicken to the pan and cook 5 to 6 minutes or until cooked through.
5. Add chorizo and onions back to the skillet. Add taco seasoning and paprika. Stir. Simmer 5 minutes. Stir in cooked rice. Sprinkle cheese on top, let cheese melt.
6. Top with red onion, green olives, and cilantro.
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