Peel and devein shrimp, if desired; set shrimp aside.
Sauté sausage and chicken tenders in a large, deep skillet over medium-high heat 10 minutes. Add tomatoes, chicken broth, and cumin.
Bring to a boil. Stir in rice, and cook, uncovered, over medium heat 45 minutes or until liquid is almost absorbed, stirring occasionally. Stir in shrimp and peas, and cook 4 minutes or until shrimp turn pink. Sprinkle with green onions, if desired.
*1 (16-ounce) package smoked sausage may be substituted.
Love, love, love this recipe. I make it for my hubby & I all the time... he's a fussy eater, but this goes down great! We have it on its own, but I always make enough for leftovers, as it's still great the next day.
