•In a deep skillet over medium heat, heat 2 tsp oil. Add 3 oz chorizo, sliced in 1/4-inch rounds, and sauté 4 minutes.
•Add 1 diced onion and sauté until softened, about 2 minutes.
•Add 2 minced garlic cloves and sauté 1 minute more.
•Stir in 1 tsp paprika, 3/4 cup canned diced tomatoes, drained, and 1 3/4 cups water, and bring to a boil.
•Stir in one 8-oz package yellow rice mix, simmer 1 minute, and cover.
•Reduce heat to medium-low and cook 20 minutes.
•Place 8 pieces of cooked chicken on top of rice.
•Sprinkle 1/2 cup frozen peas over top, cover, and cook 5 minutes more.
•Top with parsley and pimiento strips.
Optional veggie mix-ins: green Beans, broccoli, and green peppers.
Picky-Eater Pleaser Dish out your child’s serving minus the chorizo, or if food touching is the issue, spoon out the rice on the side.