Ingredients
1/2
teaspoon lemon-pepper seasoning
1/2
teaspoon garlic powder
1 1/4
lb boneless skinless chicken breasts, cut into 1/2-inch cubes
3
tablespoons vegetable oil
1
cup chopped onions
1
package (12 oz) smoked Polish or kielbasa sausage, cut into 1/2-inch slices
1
jar (16 oz) picante sauce
1
can (14.5 oz) Italian-stewed tomatoes, undrained
1 1/4
cups frozen sweet peas
2 2/3
cups hot cooked instant rice
Preparation
Sprinkle lemon-pepper seasoning and garlic powder over chicken cubes. In 12-inch skillet or 3-quart saucepan, heat oil over medium-high heat. Add chicken; cook 5 minutes, stirring frequently, until no longer pink in center.
Stir in onions and sausage; cook 5 minutes, stirring occasionally. Stir in picante sauce and tomatoes. Reduce heat to medium; cook 12 minutes, stirring occasionally.
Stir in peas; cook 5 to 7 minutes, stirring occasionally, until peas are tender. Serve over hot cooked rice.
