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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Picante sauce adds a burst of flavor to this easy-to-make rice dish featuring chicken, sausage, shrimp and peas. It's the best of New Orleans right in your own kitchen. Ingredients:
1 tablespoon vegetable oil |
1/2 pound skinless, boneless chicken breast, cut up |
1/2 pound hot italian pork sausage, casing removed |
1/4 teaspoon garlic powder |
1 (10.75 ounce) can campbell's® condensed french onion soup |
1/3 cup pace® picante sauce |
1 cup uncooked instant white rice |
1/2 pound frozen cooked large shrimp |
1/2 cup frozen peas |
Directions:
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken, sausage and garlic and cook until they're browned. Pour off any fat.
2. Stir the soup and the picante sauce in the skillet. Heat to a boil. Stir in the rice, shrimp and peas. Reduce the heat to low. Cover and cook for 5 minutes or until the shrimp turn pink and the meats are cooked through.
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