Preheat oven to 325 degrees.
Place a medium sized saucepot on a low-medium heat. Place the diced meats in the pot and cook for six to seven minutes, stirring often to prevent sticking. Add vegetables and garlic and continue to cook 10 minutes. Add in seasonings and rice and cook long enough to allow the rice to get hot. Add the chicken broth and bring to a simmer. Lower heat and cover the saucepot. Cook 15 minutes (there should still be some broth in the pot). Add the peas and hot sauce to the rice mixture. Mix well and pour into a two-quart baking dish. Cover with foil and place in oven for 30-45 minutes. Remove foil and bake for an additional 30-45 minutes. Remove and serve. Yield: 8-10 servings