1. Coat a large frying or paella pan with canola spray and heat over medium-high heat. Add chicken to the pan and cook until well browned; flip.
2. Add chorizo, onion and red bell peppers to pan and stir. Cook for another 5 minutes and add Gourmet Garden Garlic Stir-In Paste, thyme and rice.
3. Stir and cook for 2 minutes. Add stock, turmeric and paprika.
4. Reduce the heat to low, cover and cook for about 8-15 minutes until the liquid has reduced and the rice is tender and fluffy. Add beans with 5 minutes cook time remaining.
5. Before serving, stir in lemon zest, lemon juice, and drizzle with extra virgin olive oil. Garnish with lemon wedges.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
