Chicken and Rice with Chorizo and Artichokes

One-skillet chicken and rice with browned chorizo, tomatoes, and tender artichoke hearts. Finished with peas for color and sweetness. A hearty weeknight meal for four.

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Step 1

For the rice: Combine 1 1/2 cups water, rice, and 3/4 teaspoon salt in bowl. Cover and microwave until rice is softened and most of liquid is absorbed, 10 to 12 minutes.

Step 2

For the chicken: Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chorizo and cook until lightly browned, 2 to 4 minutes. Using slotted spoon, transfer to large plate. Pat chicken dry with paper towels and sprinkle with remaining 1/2 teaspoon salt and pepper. Add to fat left in skillet and cook until lightly browned and no longer pink, 2 to 4 minutes. Transfer to plate with chorizo.

Step 3

To finish: Add onion and remaining 1 tablespoon oil to now-empty skillet and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and their juice, rice, and remaining 1/2 cup water and bring to boil, scraping up any browned bits. Reduce heat to medium and cook until rice is tender and liquid is absorbed, 10 to 12 minutes.

Step 4

Stir in chorizo, chicken and any accumulated juices, artichoke hearts, and peas and cook, stirring frequently, until warmed through, 2 to 3 minutes. Season with salt and pepper to taste. Serve.