Ingredients
1
cup frozen bell pepper and onion stir-fry (from 16-oz bag)
1/2
cup Old El Paso™ Thick ’n Chunky salsa
1
can (14.5 oz) Mexican-style stewed tomatoes, undrained
3/4
cup uncooked instant white rice
1/4
lb cooked kielbasa or Polish sausage, cut into 1/2-inch-thick slices
1
cup chopped cooked chicken
Preparation
In 1-quart microwavable casserole, mix bell pepper and onion stir-fry, salsa and tomatoes. Cover; microwave on High 3 to 5 minutes, stirring once or twice, until mixture boils, and bell pepper and onion are crisp-tender.
Stir in rice. Cover; microwave on High 2 minutes, stirring once halfway through cooking.
Gently stir in kielbasa and chicken. Cover; microwave on High 2 to 3 minutes, stirring once or twice, until kielbasa and chicken are thoroughly heated.
