Ingredients35 m servings 415 cals
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken, sausage and garlic and cook until they're browned. Pour off any fat.
- Stir the soup and the picante sauce in the skillet. Heat to a boil. Stir in the rice, shrimp and peas. Reduce the heat to low. Cover and cook for 5 minutes or until the shrimp turn pink and the meats are cooked through.
Per Serving: 415 calories; 16.6 g fat; 27.9 g carbohydrates; 35.6 g protein; 176 mg cholesterol; 1258 mg sodium. Full nutrition
ReviewsRead all reviews 5
Easy and quick to make. Everybody liked it. I fixed the rice separately and added the remainder at the end.
This was a hit especially with my super fussy teen who said it was the best rice dinner I have ever made! I served it with extra picante sauce on the side so they could add more if they wanted...