Leftover turkey rice with chicken chorizo

INGREDIENTS

• Shredded roasted turkey
• 200g white rice
• 120g sliced turkey chorizo
• 6cl of chicken (or better : turkey) stock
• fresh peas (you can also use frozen)
• 2 chopped tomatoes
• 4 scallions chopped
• 1 tbsp olive oil
• kosher salt and black pepper

METHOD

Cook the rice according to the instructions on the package.

Heat the oil in a large pan over medium-high heat and brown the turkey chorizo (about 2 to 3 minutes). Add the turkey, the peas and the stock and simmer for about 2 minutes.

Stir in the scallions and the tomatoes, salt and pepper to taste and cook for 1 more minute.

Comine with the rice and serve.