Chicken & chorizo skewers with rainbow rice

Chicken & chorizo skewers with rainbow rice

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

By , 21 September 2015
Chicken & chorizo skewers with rainbow rice
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.48 per serving
Nutritional Info
Each 448g serving contains
  • Fat 16.1
  • Sat Fat 3.6
  • Sugar 10.3
  • Salt 0.9
  • Cals 569
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 532kJ/127kcal.
  • 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
  • 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.