Monday, June 7, 2010


2 chicken breasts, cooked and cut into bite-size pieces
1 lb. link sausage, sliced, browned, and drained
1 medium bell pepper, diced
1 medium onion, diced
1 clove garlic, pressed
3 c. water
1 8-oz. can tomato sauce
1 c. uncooked long-grain rice
1 Tbsp. dried parsley flakes
1 bay leaf
2 tsp. beef bouillon granules
1/4 tsp. ground thyme
1/4 tsp. crushed red pepper
salt & pepper to taste

Cook chicken. Saute bell pepper, onions, and garlic with sausage until sausage is browned; drain.

In large skillet, bring water, tomato sauce, rice, and seasonings to a boil. Stir in chicken and sausage with peppers and onions. Cover, reduce heat, and simmer for 20-25 minutes or until rice is tender. Stir occasionally. Remove and discard bay leaf.

*Note: To adjust the level of spiciness, increase or decrease the amount of crushed red pepper to suit your taste. Remember though, it's better to be a little bland than too hot. You can always add a little Tabasco sauce. :o)

*For a different flavor, substitute 2-3 cups of seafood for the chicken and sausage.