Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 12 ounces al fresco roasted garlic chicken sausage
  • 1 medium yellow onion (chopped)
  • 1 small green bell pepper (sliced)
  • 1 small red bell pepper (sliced)
  • 1 small yellow bell pepper (sliced)
  • 1 10 ounce can diced tomatoes with green chili peppers
  • 1 3/4 cups chicken broth
  • 2 1/4 teaspoons fajita seasoning*
  • 2 cups Minute Instant White Rice
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • juice from one lime
  • chopped cilantro or parsley (for garnish)

Instruction

  • Heat olive oil in a large skillet over medium heat. Add chicken sausage, onion and peppers. Cook until peppers are softened and chicken sausage is heated through, about 4 to 5 minutes. Transfer to a plate and cover with tin foil to keep warm; set aside.
  • In the same skillet, add diced tomatoes, chicken broth and fajita seasoning. Bring to a boil. Add rice, cover, remove from heat and let stand for 5 minutes, or until water is absorbed. Fluff with a fork and then add the chicken sausage and peppers mixture. Stir to combine. Top with cheese, lime juice and cilantro or parsley, as desired. Serve immediately.