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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. vegetable oil
- 4 2-1/2- to 3-lb. chicken, cut into serving pieces
- 1/2 lb. sweet italian sausage links, cut into
- 1 onion
- 1 red bell pepper, sliced
- 2 cups water
- 1 cup green peas (frozen, partially thawed)
- 1 pkg. knorr fiesta sides - mexican rice
- 1/8 tsp. ground black pepper
- hot pepper sauce (to taste)
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Directions
- Heat olive oil in 12-inch skillet over medium-high heat and brown chicken, about 10 minutes. Add sausage and continue cooking, stirring occasionally, until sausage and chicken are done, about 10 minutes. Remove from heat; set aside.
- Heat 1 tablespoon of the drippings in same skillet over medium high heat. Add onion and red pepper, cook until almost tender. Add remaining ingredients, bring to a boil. Add chicken and sausage. Reduce heat to low, simmer, covered stirring occasionally, 10 minutes or until rice is tender. *Substitution: Use 1/2 lb. bulk pork sausage, crumbled.
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