Chicken and Pigeon Peas Skillet Dinner

• 4 slices finely chopped OSCAR MAYER Bacon Rite Aid 2 For $7.00 thru 02/06
• 1/2 cup chopped onion
• 3 Tbsp. sofrito sauce
• 1-1/2 lb. boneless skinless chicken breast, cut into 2-inch pieces
• 1 can (8 oz.) Spanish style tomato sauce
• 3 cups chicken broth
• 2 cups long-grain white rice, uncooked
• 1 can (15 oz.) pigeon peas (gandules), drained
• 1-1/2 cups KRAFT Shredded Cheddar Cheese

1. Cook bacon, onion and sofrito sauce base in large skillet on medium-high heat 5 min.
2. or until bacon is almost crisp.
3. Add chicken to skillet; brown on all sides.
4. Stir tomato sauce and broth into skillet; bring to boil.
5. Add rice and pigeon peas.
6. Bring to boil; cover.
7. Reduce heat to low; simmer 20 min.
8. or until chicken is cooked through and rice is tender.
9. Sprinkle with cheese before serving.

bacon, onion, sofrito sauce, boneless skinless chicken breast, spanish style tomato sauce, chicken broth, longgrain white rice, gandules, cheddar cheese

Taken from www.kraftrecipes.com/recipes/chicken-pigeon-peas-skillet-dinner-90052.aspx (may not work)