Heat a large heavy-based frying pan over medium high heat. Add sausage.
Cook for 4 minutes, turning, until brown. Remove and cut into 1cm thick slices.
Reduce heat to medium. Add oil and chicken to frying pan. Cook for 2 to 3 mintes each side or until golden.
Add onion, garlic and capsicum. Cook stirring for 2 to 3 minutes or until soft.
Add turmeric, cumin, rice tomatoes and stock to frying pan. Stir until well combined. Bring to the boil. Reduce heat to low. Cover. Simmer for 15 minutes, stirring occasionlly, or until rice is tender.
Remove lid. Stir though peas and sausage. Cook for a further 1 to 2 minutes or until heated through.