Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage, onion and garlic and cook until the onion is tender, stirring often.Stir the rice, broth and picante sauce in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the peas and cook, covered, for 5 minutes or until the sausage is cooked through and the rice is tender. Stir in the cilantro. Season to taste.
1 tablespoon vegetable oil1 package (about 4 ounces) chorizo sausage, cut in half and sliced1 medium onion, chopped (about 1/2 cup)2 cloves garlic, minced0.75 cup uncooked long grain white rice1.75 cups Swanson® Chicken Broth0.5 cup Pace® Picante Sauce0.5 cup frozen peas1 teaspoon chopped fresh cilantro
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