|Green peas||1 Pound|
|Boned chicken||5 Ounce|
|Onion||1 Large, chopped (1 Cup)|
|Garlic||1 Clove (5 gm), chopped|
|Vegetable oil||1 Tablespoon|
|Packaged precooked rice||2 Cup (32 tbs)|
|Canned stewed tomatoes||1 Pound|
|Vienna sausages||5 Ounce, drained and sliced|
|Thyme leaf||1⁄4 Teaspoon, crumbled|
|Canned deveined shrimp||10 Ounce, drained, rinsed|
Drain liquids from peas and chicken into a 2 cup measure; add water to make 1 1/2 cups.
Saute onion and garlic in vegetable oil until soft in a large frying pan; stir in rice, tomatoes and the 1 1/2 cups liquid.
Heat to boiling; stir in peas, chicken, sausages, thyme and pepper; place shrimps on top; cover.
Simmer 10 minutes, or until rice is tender and liquid is absorbed.
Just before serving, sprinkle with chopped parsley, if you wish.