Ingredients
2
tablespoons olive or vegetable oil
1
package (5.9 oz) chicken-and-garlic rice and vermicelli mix
1
cup frozen bell pepper and onion stir-fry (from 1-lb bag)
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
3/4
cup water
1
dried bay leaf
1/2
lb fully cooked chorizo sausage, cut into bite-size pieces
1/2
cup frozen baby sweet peas
1
deli rotisserie chicken (2 to 2 1/2 lb), cut into 6 serving pieces
1
cup cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
Preparation
In 12-inch skillet, heat oil over medium-high heat. Add rice mix and stir-fry vegetables; cook 2 to 3 minutes, stirring constantly, until rice mix begins to brown.
Stir in broth, water, bay leaf and seasoning packet from rice mix. Heat to boiling; reduce heat to low. Cover; simmer 5 minutes.
Stir in sausage and peas. Add chicken pieces. Heat to boiling over medium-high heat; reduce heat to low. Cover; simmer 10 minutes. Stir in shrimp. Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated. Remove bay leaf before serving.
