Prepare the Spanish Rice according to the package directions (start this first so it’s done when the other ingredients are). Most versions take about 20 minutes.
Coat a large non-stick skillet with cooking spray; heat skillet over medium-high heat. Add Sausage and Red Onion. Cook and stir until sausage is cooked through and onion becomes slightly translucent about 5 to 7 minutes.
Stir in Diced Tomatoes, Broth, and Garlic. Bring to boiling, reduce heat. Simmer, uncovered for 10 minutes.
Add in the Shrimp, Peas, Green Chile Peppers. Cook, continuing to stir, for 5 to 7 minutes, or when shrimp is pink and are opaque. Season with Salt and Pepper.
Serve over (or tossed with) Spanish Rice.
The only real prep for this recipe is to slice the sausage. Everything else is done for you, especially if you buy the diced red onions, which you can usually find in the produce section of your grocery store.