This is one of my favorite one-pot dishes to make. It may not be ready in 30 minutes, but its perfectly seasoned without any added sodium. The smoky, salty sausage gives this dish its flavour.
Caribbean Rice and Peas with Smoked Sausage and Chicken
-2 TBSP olive oil
-2lb smoked sausage (Kielbasa), sliced
-3 boneless chicken breasts, cubed
1 large onion, chopped
1 large green pepper, diced
2 garlic cloves, minced
1/4 c cilantro, chopped
1 packet sazon (Goya)
1 tsp dried oregano
28 oz tomato sauce
1 cup frozen peas
1 1/2 cups chicken stock
1 cup brown rice
Heat olive oil in a large saute pan on medium-high. Brown sausage; remove from pan with a slotted spoon and set aside in a bowl. Add cubed chicken and brown. Remove with a slotted spoon and set aside with sausage. Return pan to heat.
Add onions, pepper and garlic and saute for about 5 minutes.
Stir in chopped cilantro, oregano and tomato sauce and cook for 3 minutes.
Return the browned sausage and chicken to the pan and add sazon, peas and rice. Pour in chicken stock to cover all ingredients. Bring to a boil, lower heat, cover and simmer for about 50-60 minutes, or until ricer is tender.
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