Recipe - Chicken And Rice Skillet

1 pound Skinned and boned chicken
breasts or thighs cut into
strips One half inch wide.
One half teaspoon Each salt and black pepper
1 tablespoon Olive oil
8 ounce Sweet or spicy Italian
sausage or Chorizo cut or sliced up
One fourth inch thick
1 md Sized yellow onion, finely
chopped (1 cup)
1 md Sweet red pepper cored
seeded and cut into strips
One fourth inch wide
2 Cloves garlic, minced
1 cup Long grain white rice
2 cup Chicken stock
3 Plum tomatoes chopped
1 teaspoon Ground cumin,
1 teaspoon Dried thyme, crumbled
1 cup Frozen peas, thawed
8 Black or green pitted olives
, cut or sliced up .

1. Sprinkle the chicken with One fourth teaspoon each of the salt and black
pepper. In a 12 inch nonstick skillet, heat the oil over moderate heat.
Add the chicken breasts and, if desired, the sausage and saute stirring
frequently, for 5 minutes, or until lightly browned. Transfer to a plate.

2. Add the onion and red pepper to the skillet, sprinkle with the
remaining One fourth teaspoon each of salt and black pepper, and saute, stirring
for 5 minutes or until softened. Add the garlic and rice and saute stirring
for 1 minute. Add the stock, tomatoes, cumin and thyme and bring to a boil
over high heat. Lower the heat and simmer, covered, for 15 minutes or
until the rice is tender.

3. Add the peas, chicken, sausage and olives, if using to the skillet and
mix well. Simmer for 5 minutes or until the peas are tender and the
chicken and sausage are heated through. Serve with a green salad. Serves 4.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini