Servings: 2 to 4

2 Tbsp cup olive oil 2 Tbsp cup olive oil
1 cloves garlic, crushed 1 cloves garlic, crushed
1/2 (14 ounce) package Hillshire Farm® Smoked Sausage, diagonally cut into 1/4-inch slices ½ (14 ounce) package Hillshire Farm® Smoked Sausage, diagonally cut into ¼-inch slices
1/2 large red bell pepper, sliced thin ½ large red bell pepper, sliced thin
1/2 small yellow onion, sliced thin ½ small yellow onion, sliced thin
2 Cups snap pea stirfry vegy mix 2 Cups snap pea stirfry vegy mix
½ cup chicken broth or 1/2 c water + 1 tsp Chicken Soup base ½ cup chicken broth or ½ c water + 1 tsp Chicken Soup base
½ cup Dugers Salsa ½ cup Dugers Salsa
1/4 tsp Tony C's Creole Seasoning ¼ tsp Tony C's Creole Seasoning
1/2 cup instant rice ½ cup instant rice
1/2 cup shredded fiesta cheese ½ cup shredded fiesta cheese

1. Heat olive oil and crushed garlic in a large skillet. Stir in smoked sausage slices and cook until browned on all sides. Drain off fat.
2. Add pepper, onion, veggies, chicken broth, and salsa. Simmer until vegetables are tender and the liquid is absorbed for about 10 minutes.
3. In the meantime, cook rice according to package instructions.
4. Stir cooked rice into the skillet, sprinkle with cheese, and serve.
Enjoy!