Chicken & Rice With Pigeon Peas

• 1 tablespoon Country Crock(R) Spread
• 6 ounces chorizo sausage chopped
• 1 cup shallots finely chopped, or onion
• 1 green bell pepper large, finely chopped
• 1/4 cup chopped fresh cilantro finely, divided
• 15 ounces pigeon peas 1 can, drained
• 2 cups regular or convert rice uncooked
• 4 cups rotisserie chicken shredded
• 2 cups ragu old world style pasta sauc
• 4 cups water
• 1/3 cup queso fresco

1. Melt Spread in 6-quart heavy saucepan or Dutch oven over medium-high heat and cook chorizo, shallots and green pepper, stirring occasionally, 3 minutes or until vegetables are crisp-tender. Reduce heat to medium, then stir in rice and cook 1 minute.
2. Stir in water, Pasta Sauce and pigeon peas. Bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender.
3. Stir in chicken and 2 tablespoons cilantro. Sprinkle with cheese and remaining 2 tablespoons cilantro.

country, sausage, shallots, green bell pepper, cilantro, regular, rotisserie chicken, world style pasta sauc, water, queso fresco

Taken from www.yummly.com/recipe/Chicken-_-Rice-With-Pigeon-Peas-2107436 (may not work)