Chicken & chorizo skewers with rainbow rice

Name: Chicken & chorizo skewers with rainbow rice | Asda Good Living
Total time: 30 min
Yield: 4
Cuisine: Spanish
Ingredients: 300g white basmati rice; 1 tbsp sunflower oil, plus extra for brushing; 1 large sweet potato, peeled, cut into 1cm cubes; 4 spring onions, trimmed and sliced; 400g can Good & Balanced Red Kidney Beans, well rinsed and drained; 6 sun-dried tomatoes (from a jar), drained and roughly chopped; 300g Asda frozen chicken breast fillets, de-frosted and cut into bite-sized pieces; 1 red pepper, de-seeded and cut into 2 cm pieces; 1 yellow pepper, de-seeded and cut into 2cm pieces; 70g Chosen by you Chorizo, thinly sliced

These Spanish-inspired kebabs are packed full of sunshine flavour and perfect for eating outside

By Asda Good Living,21st September 2015

(30 votes)

Cook: 30 Mins

Serves: 4

Price: £1.48 per serving

Nutritional Information

Each 448g serving contains

Energy
2379kj
569kcal

28%

Fat
16.1g

Med
23%

Saturates
3.6g

Med
18%

Sugars
10.3g

Med
11%

Salt
0.90g

Med
15%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
531kj/127kcal

Ingredients

300g white basmati rice

1 tbsp sunflower oil, plus extra for brushing

1 large sweet potato, peeled, cut into 1cm cubes

4 spring onions, trimmed and sliced

400g can Good & Balanced Red Kidney Beans, well rinsed and drained

6 sun-dried tomatoes (from a jar), drained and roughly chopped

300g Asda frozen chicken breast fillets, de-frosted and cut into bite-sized pieces

1 red pepper, de-seeded and cut into 2 cm pieces

1 yellow pepper, de-seeded and cut into 2cm pieces

70g Chosen by you Chorizo, thinly sliced

Method

Pre-heat the grill. Put the rice in a sieve and rinse under cold running water. Put in a pan with 1.2L cold water and bring to the boil. Cover the pan and simmer for 10-12 minutes.

Meanwhile, heat the oil in a frying pan. Add the sweet potato and cook over a medium heat until tender, turning the pieces occasionally so they cook evenly. Add the spring onions and cook for 1 minute. Add the red kidney beans and sun-dried tomatoes and heat through.

Drain the rice and season. Stir the sweet potato and beans mixture into the rice. Set aside and keep warm.

Thread the chicken pieces, peppers and folded slices of chorizo on skewers, then lightly brush with oil. Cook under a pre-heated grill for 10 minutes, turning occasionally, until the chicken is cooked through. Serve with the rainbow rice.