1 pound boneless skinless chicken breasts cut into strips
1/4 pound Italian sausage sliced 1/4" thick
1 medium onion chopped
1 medium green pepper chopped
32 ounces Chicken Stock
1 1/2 cups long-grain rice
14 1/2 ounces Italian tomatoes stewed
1/2 pound cooked shrimp
1 cup frozen peas thawed

Spray non-stick Dutch oven with vegetable cooking spray; heat over medium-high until
hot. Add chicken, sausage and pepper; cook and stir 5 minutes. Add stock; heat to boiling. Stir in rice; cover and reduce heat to low.

Simmer 20 to 25 minutes or until rice is just tender. Add remaining ingredients; cover and cook until heated through, about 5 minutes. (If raw shrimp are used, cook until opaque.) Serve in large bowl with crusty bread.
Makes 8 servings. Cooks in 30 minutes.

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