Chicken

1/2 inch wide.

1/2 ts Each salt and black pepper

1 tb Olive oil

8 oz Sweet or spicy Italian

sausage or Chorizo sliced -1/4

-chopped (1 cup) 1 md Sweet red pepper cored

seeded and cut into strips -1/4

1 c Long grain white rice

2 c Chicken stock

3 Plum tomatoes chopped

1 t Ground cumin,

1 t Dried thyme, crumbled

1 c Frozen peas, thawed

8 Black or green pitted olives

1. Sprinkle the chicken with

1/4 teaspoon each of the

12 inch nonstick skillet, heat the oil over moderate heat. Add the chicken breasts and, if desired, the sausage and saute stirring frequently, for 5 minutes, or until lightly browned. Transfer to a plate.

2. Add the onion and red pepper to the skillet,

1/4 teaspoon each of salt and black pepper, and saute, stirring for 5 minutes or until softened. Add the garlic and rice and saute stirring for 1 minute. Add the stock, tomatoes, cumin and thyme and bring to a boil over high heat. Lower the heat and simmer, covered, for 15 minutes or until the rice is tender.

3. Add the peas, chicken, sausage and olives, if

5 minutes or until the peas are tender and the chicken and sausage are heated through. Serve with a green salad. Serves