Chorizo and Rice Stew

 

1

large onion, chopped (1 cup)

8

oz smoked chorizo sausage links, cut into 1/4-inch slices (about 2 cups, from a 12-oz package)

1

carton (32 oz) Progresso® chicken broth

1

cup uncooked regular long-grain white rice

1

can (4 oz) Old El Paso® chopped green chiles

1

box (9 oz) Green Giant® Simply Steam® frozen baby sweet peas

Queso fresco cheese, if desired

• 1 In 3-quart saucepan, cook onion and sausage over medium-high heat about 8 minutes or until sausage is brown; drain. Add broth, rice and chiles. Heat to boiling, stirring occasionally.
• 2 Reduce heat to low; cover and cook 5 minutes Stir in peas; cover and cook 15 to 20 minutes longer or until rice is tender.
• 3 Top with crumbled queso fresco.