Ingredients

• 2 links fresh chorizo sausage (6–8 oz)
• 2 boneless, skinless chicken breasts (about 1 lb)
• 2 tablespoons canola oil
• 1 package frozen pepper stir-fry (sliced bell peppers and onions; 14–16-oz)
• 1 teaspoon chopped garlic
• 2 cups water
• 2 (5-gram) packets sazón with azafrán seasoning
• 1 teaspoon chili powder
• ¼ cup dry white wine (or chicken broth)
• 1 lb peeled/deveined large shrimp, tails removed
• ½ cup frozen green peas
• 2 ½ cups instant rice

Steps

1. Preheat large stockpot on medium-high 2–3 minutes. Cut chorizo and chicken into bite-size pieces (wash hands).Place oil in pot, then add chorizo and chicken; cook 3 minutes, stirring occasionally, or until chorizo and chicken have browned.
2. Stir in peppers and onions and garlic; cook 2–3 minutes, stirring occasionally, until vegetables begin to soften. Stir in water, sazón seasoning, chili powder, and wine; cover and bring to a boil.
3. Stir in remaining ingredients and boil 1 minute. Reduce heat to medium-low; cover and simmer 5–6 minutes, until rice is tender, chicken is 165°F, and shrimp are pink and opaque. Serve.

Ingredients

• 1 tablespoon salted butter
• 1 ½ teaspoons lemon juice
• 1 teaspoon lemon-pepper seasoning salt
• 1 (13.8 oz) can refrigerated pizza crust dough

Steps

1. Preheat oven to 425°F. Combine butter, lemon juice, and seasoning salt in small, microwave-safe bowl. Microwave on HIGH 40 seconds or until butter melts.
2. Unroll dough; brush evenly with butter mixture. Roll lengthwise and arrange seam-side down on baking sheet. Bake 10–12 minutes until golden. Serve.