Rice and Beans with Chicken and Chorizo

Happy Monday! I had family in town and was way to busy to post this recipe here, but this is one of my new all-time favorites. I love chorizo, and it is a sausage that can overpower certain recipes. This recipe offers a beautiful balance between the chorizo and the beans. It also calls for yellow rice, which is a rice with saffron, a Spanish tradition. I had no leftover on this one. I got it from- wait for it- Cooking Light magazine :) Enjoy!

Ingredients
1 15 oz package lower-sodium yellow rice ( Vigo is a good brand, sold at Winco)
1 lb skinless, boneless chicken breasts, cut into bite-sized pieces
1 1/2 cups chopped seeded plum tomato
4 oz of Spanish chorizo sausage, diced and casings removed
1 15 oz can of lower-sodium black beans, rinsed and drained

Directions
I use a rice cook to cook this rice to perfection :) while that is happening, heat a large skilled over medium-high heat, coat with "spray" olive oil from TJs. Add chicken, saute 7 minutes or until browned. Stir in tomato, 1/3 cup water, 1/2 tsp kosher salt, 1/2 tsp black pepper and chorizo, bring to a boil. Reduce heat, and simmer 6 minutes, or until thickened. Stir in beans, cook 5 minutes or until thoroughly heated and reduced a little bit. Spoon 1/2 cup rice onto each of the 4 plates. Top each serving with 1 cup chicken mixture.

Each serving has 307 calories, 5.1 g of fat, 4.2 g of fiber. Yummy and healthy recipe, this is a keeper!
Beijos
Thais