Directions

1. In a pot filled with simmering water, add the corn and peas and cook for two minutes. Drain and put to the side.

2. Spray a large skillet with cooking spray, add one tablespoon of butter and the ground turkey, one tablespoon of the chorizo seasoning, and the bay leaf. Cook, stirring and breaking up the meat and mixing in the seasoning with a wooden spoon or spatula until meat is cooked. About 3-5 minutes.

3. Add the chopped onion, celery and bell pepper. Sprinkle with the remaining tablespoon of chorizo seasoning. Cook and stir until the vegetables start to soften (about two minutes). Add the chopped garlic and stir for about one minute.

4. Add the stock and salt and bring to a boil. Add the rice and stir rice into the mixture. Bring back to a boil. Cover and cook for 5 minutes until the rice absorbs all the liquid.

5. Add the cooked peas and corn, along with the last tablespoon of butter. Stir the veggies and butter into the rice and cover. Keep covered for another 5 minutes.

6. Serve as a side dish with your favorite chicken or fish dish or on its own as a light lunch.