Chicken & Rice With Pigeon Peas



  • 1 tablespoon Country Crock® 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.
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