Fast and Easy Jambalaya

 

1/2

teaspoon lemon-pepper seasoning

1/2

teaspoon garlic powder

1 1/4

lb boneless skinless chicken breasts, cut into 1/2-inch cubes

3

tablespoons vegetable oil

1

cup chopped onions

1

package (12 oz) smoked Polish or kielbasa sausage, cut into 1/2-inch slices

1

jar (16 oz) Old El Paso® Thick 'n Chunky picante sauce (any variety)

1

can (14.5 oz) Italian-stewed tomatoes, undrained

1 1/4

cups Green Giant® Valley Fresh Steamers™ frozen sweet peas

2 2/3

cups hot cooked instant rice

• 1 Sprinkle lemon-pepper seasoning and garlic powder over chicken cubes. In 12-inch skillet or 3-quart saucepan, heat oil over medium-high heat. Add chicken; cook 5 minutes, stirring frequently, until no longer pink in center.
• 2 Stir in onions and sausage; cook 5 minutes, stirring occasionally. Stir in picante sauce and tomatoes. Reduce heat to medium; cook 12 minutes, stirring occasionally.
• 3 Stir in peas; cook 5 to 7 minutes, stirring occasionally, until peas are tender. Serve over hot cooked rice.