Ingredients
- 12 nonstick skillet
- 3 tomatoes (plum chopped)
- 2 garlic (cloves)
- 3/4 wide
- 2 c chicken stock
- 1 lb skinned
- 1 c peas (frozen)
- 8 oz sweet
- 1 c long rice (grain white)
- 1 tb olive oil
- 1 t cumin (ground)
- 1 t thyme (dried)
- 1/2 ts salt
- 1/4 teaspoon salt
- 8 slices black
- 1 slice sweet pepper cored (red)
using to the skillet and mix well. Simmer for 5 minutes or until the peas are tender and the chicken and sausage are heated through. Serve with a green salad. Serves 4.
