Chicken & Rice With Pigeon Peas

By ezunich

Ingredients

• 1 Tbsp. Country Crock® Spread
• 6 ounces chorizo sausage, chopped
• 1 cup finely chopped shallots or onion
• 1 large green bell pepper, finely chopped
• 1/4 cup finely chopped fresh cilantro, divided
• 1 can (15 oz.) pigeon peas, drained
• 2 cups uncooked regular or converted rice
• 4 cups shredded rotisserie chicken
• 2 cups Ragu® Old World Style® Pasta Sauce
• 4 cups water
• 1/3 cup queso fresco cheese, crumbled

Preparation

Step 1

Melt Spread in 6-quart heavy saucepan or Dutch oven over medium-high heat and cook chorizo, shallots and green pepper, stirring occasionally, 3 minutes or until vegetables are crisp-tender. Reduce heat to medium, then stir in rice and cook 1 minute.

Stir in water, Pasta Sauce and pigeon peas. Bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender.

Stir in chicken and 2 tablespoons cilantro. Sprinkle with cheese and remaining 2 tablespoons cilantro.