Chicken and Chorizo (Leftovers in Tasty Disguise)

From the *Best Ever Chicken* cookbook edited by Linda Fraser & per the intro -- "The perfect way to use up leftover cold meats, this spicy dish is a fast & fortifying meal for a hungry family." A cook's note attached to the recipe further states "You can also add cooked ham (or pork), smoked cod (or haddock) & fresh shellfish to this dish." (10-15 min time was allowed for ingredient prep. Cooking time includes 5 min standing prior to serving). *Enjoy* !

• Ready In: 33 mins
• Serves: 6

Ingredients

• 3  tablespoons  vegetable oil
• 1  medium onion (chopped)
• 1  celery rib (chopped)
• 1⁄2 red bell pepper (chopped)
• 2  cups rice (long-grain, uncooked)
• 4  cups  chicken stock
• 1  tablespoon tomatoes (pureed, see note following prep)
• 3 -4  drops Tabasco sauce
• 8  ounces chicken (cooked & sliced in bite-size pieces)
• 4  ounces chorizo sausage (cooked & sliced thinly, may sub sausage of choice)
• 3  ounces  frozen peas

Directions

1. Heat the oil in a lrg saucepan. Add onion, celery + red bell pepper & cook to soften, but do not allow to caramelize.
2. Add rice, chicken stock, tomato puree & Tobasco sauce. Simmer for 10 min, uncovered.
3. Stir in chicken, sausage + peas & simmer for a further 5 minutes. Turn off heat, cover & allow to stand for 5 min b4 serving.
4. NOTE: For the sake of an easy + fast prep & because only 1 tbsp of tomato puree is used in the recipe, I will likely sub chili sauce & you can feel free to sub your own choice as desired.