Ingredients
- 1 tbsp vegetable oil
- 2 cup <a href="http://www.campbellskitchen.com/" target="blank">Swanson® Chicken Stock</a>, heated
- 4 cup <a href="http://www.campbellskitchen.com/" target="blank">Pace® Chunky Salsa</a>
- 1 cup Pace® chunky salsa
- 1 tsp ground turmeric
- 16 oz small frozen peeled1 package (16 ounces) turkey kielbasa, sliced, deveined, cooked shrimp, thawed
- 12 1 package (about 10 ounsmall frozen peeled, deveined, cooked shrimp, thawedces) refrigerated fully-cooked chicken breast strips
- 10 oz 1 package (about 10 ounces) refrigerated fully-cooked chicken breast strips
Directions
Heat the oil in a 12-inch skillet over medium heat. Add the rice and cook for 30 seconds, stirring constantly. Stir the stock, salsa and turmeric in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Stir the kielbasa, shrimp and chicken in the skillet. Cover and cook for 5 minutes or until the rice is tender.
Before selecting which Pace® Salsa to use in this recipe (hot, medium or mild) consider the other foods being served and your guests’ preference for spicy foods.
