Ingredients
- 12 nonstick skillet
- 3 tomatoes (plum chopped)
- 2 garlic (cloves)
- 3/4 wide
- 475 ml chicken stock
- 270 gr skinned
- 200 gr peas (frozen)
- 130 gr sweet
- 120 gr long rice (grain white)
- 16 ml olive oil
- 2 gr cumin (ground)
- 2 gr thyme (dried)
- 1 gr salt
- 1 gr 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.
