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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Sometimes I want the taste, but don't want to take the time. This version is rich and spicy both, and doesn't take long to make. Ingredients:
1 tablespoon vegetable oil |
2 boneless skinless chicken breasts, cubed |
1/2 lb kielbasa or 1/2 lb smoked sausage, in 1/2 inch slices (spicy or not, your preference) |
2 cloves garlic, minced |
1/2 lb sliced mushrooms (optional) |
1 can campbell's french onion soup |
1/3 cup salsa or 1/3 cup picante sauce |
1/4 teaspoon cayenne, to taste |
1 cup white rice |
1/2 lb cooked large shrimp |
1/2 cup frozen peas (optional) |
salt and black pepper, to taste |
Directions:
1. Heat oil in skillet; add the chicken, sausage, and garlic (and mushrooms, if using) and brown over medium heat.
2. Remove drippings from pan.
3. Turn heat to high, add the soup, salsa, and cayenne and bring to a boil.
4. Stir in the rice, cover, lower heat and simmer for about 20 minutes or until rice is to desired texture.
5. Stir in the shrimp and peas, re-cover, season to taste with salt and pepper, and cook for 5 minutes.
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