Chicken Jambalaya - cooking recipe

Ingredients

2 tsp. margarine
1 lb. chicken breast, skinned
1 medium onion, chopped
1 medium pepper, chopped
1 large clove garlic, crushed
1 c. uncooked rice
1 can (16 oz.) whole tomatoes
1 can (14 oz.) chicken broth
1/4 c. chopped parsley
1 tsp. dried basil leaves
1 tsp. Tabasco sauce
1/2 lb. large shrimp, deveined and shelled
1 c. frozen peas, thawed

Preparation

In skillet, melt margarine, saute chicken cut into 2-inch pieces, onion, pepper and garlic for 5 minutes.
Add rice and cook 3 minutes.
Add tomatoes and their liquid, broth, parsley, basil and Tabasco sauce.
Bring to a boil and simmer for 15 minutes, covered.
Add shrimp and peas, cover and simmer for 3 minutes.