Chicken, Sausage, Shrimp, Artichoke and Rice Skillet Dinner | Riceland

Ingredients

• 2 cups low-sodium chicken broth, divided use
• 1 cup Riceland Long-Grain White Rice
• salt
• freshly cracked black pepper
• 2 Tablespoons oil
• 12 ounces boneless, skinless chicken breasts or thighs, trimmed and cut into 1/4-inch slices cut across the grain
• 8 ounces andouille sausage, sliced into 1/4-inch slices (substitute hickory smoked sausage)
• 15-18 medium shrimp, peeled, heads and tails removed, deveined
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/4 teaspoon saffron threads, crushed
• 1 14.5-ounce can Rotel Tomatoes and Green Chiles (We use Hot.)
• 1/2 teaspoon crushed red pepper flakes, optional
• 1 15-ounce can small artichoke hearts (not marinated)
• 1/2 cup frozen green peas