Cooking Directions

• 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.

Ingredients

• 1 tablespoon vegetable oil
• 1 package (about 4 ounces) chorizo sausage, cut in half and sliced
• 1 medium onion, chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 0.75 cup uncooked long grain white rice
• 1.75 cups Swanson® Chicken Broth
• 0.5 cup Pace® Picante Sauce
• 0.5 cup frozen peas
• 1 teaspoon chopped fresh cilantro