| 1 | cup uncooked regular long-grain white rice |
| 1/2 | lb smoked chorizo sausage, sliced |
| 1/4 | cup raisins |
| 1 | can (14.5 oz) stewed tomatoes, undrained |
| 1 3/4 | cups Progresso® chicken broth (from 32-oz carton) |
| 1/2 | teaspoon ground turmeric |
| 4 | chicken legs, skin removed if desired |
| 4 | chicken thighs, skin removed if desired |
| 1/4 | teaspoon seasoned salt |
| 1/4 | teaspoon paprika |
| 1 | cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed |
Serve with...
Sherbet and Melon
Total Time:
15 min
| 1. | Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. |
| 2. | In baking dish, mix rice, sausage, raisins, tomatoes, broth and turmeric. Arrange chicken legs and thighs on top; press into rice mixture. Sprinkle chicken with seasoned salt and paprika. |
| 3. | Cover with foil; bake 30 minutes. Uncover; bake about 30 minutes longer or until liquid is absorbed and juice of chicken is clear when thickest part is cut to bone (180°F). Stir in peas. Bake uncovered 5 minutes. |
|
| This festive Spanish dish is a meal in itself. Complete the menu with crusty French bread and, for dessert, lemon sorbet. |
Nutrition Information:
710 ( 270); 30g ( 11g, 0g); 130mg; 1600mg; 60g ( 3g, 12g); 49g 20%; 10%; 10%; 35% 2 ; 2 ; 0 ; 6 4