Cook rice according to package directions. In a large skillet heat oil, add onion and cook until soft add chorizo and cook until browned. Add turkey, peas and stock to pan. Simmer until heated through. Stir in, tomatoes. Season with salt and pepper to taste. Add the cooked rice and toss to combine.
- 1 cup long-grain white rice
- 1 tablespoon Olive Oil
- 4 oz. Spanish Chorizo sliced
- 1 small sweet onion thinly sliced
- 1 ½ cups shredded or cubed Turkey
- 1 cup frozen peas
- ½ cup chicken stock
- 8 oz. can of diced tomatoes drained
- Salt and pepper
