SAUSAGE SKILLET SUPPER

1 package (16 oz) pre-cooked kielbasa or smoked sausage, sliced
2 packages (5 oz ea) yellow rice mix
3 1/2 cups water
1 jar (4 oz) diced pimientos, drained
2 tsp dried parsley leaves
1 can (14 oz) quartered atrichoke hearts, drained
1 package (10 oz) frozen peas

Coat a large skillet with nonstick cooking spray and place over medium-high heat. Add kielbasa and cook 4 to 5 minutes, or until lightly browned, stirring occasionally.
Stir in rice mix, water, pimientos, and parsley. Reduce heat to low, cover and cook 15 minutes. Stir in artichokes and peas. Cover and cook 5 to 10 more minutes, or until the rice is tender. Serve immediately.