1In 3-quart saucepan, cook onion and sausage over medium-high heat about 8 minutes or until sausage is brown; drain. Add broth, rice and chiles. Heat to boiling, stirring occasionally.
2Reduce heat to low; cover and cook 5 minutes Stir in peas; cover and cook 15 to 20 minutes longer or until rice is tender.
3Top with crumbled queso fresco.