1/2
lb fully cooked chorizo sausage, cut into bite-size pieces
1/2
cup frozen baby sweet peas
1
deli rotisserie chicken (2 to 2 1/2 lb), cut into 6 serving pieces
1
cup cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
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Steps
1
In 12-inch skillet, heat oil over medium-high heat. Add rice mix and stir-fry vegetables; cook 2 to 3 minutes, stirring constantly, until rice mix begins to brown.
2
Stir in broth, water, bay leaf and seasoning packet from rice mix. Heat to boiling; reduce heat to low. Cover; simmer 5 minutes.
3
Stir in sausage and peas. Add chicken pieces. Heat to boiling over medium-high heat; reduce heat to low. Cover; simmer 10 minutes. Stir in shrimp. Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated. Remove bay leaf before serving.
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Chorizo is a spicy Spanish pork sausage sold fresh or fully cooked. Fresh sausage must be cooked before it’s added to this recipe.
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