Jambalaya

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.

Spanish Rice

Billy's mom gave me this recipe several years ago.

1 c. rice, uncooked
2 Tbsp. cooking oil
1/3 c. diced onion
1/4 c. diced bell pepper
1 can chicken broth
3 Tbsp. tomato sauce
2-3 cloves garlic, crushed
salt, pepper, and ground cumin to taste

Brown rice in oil. Add onion and pepper; saute until soft. Add chicken broth, tomato sauce, and seasonings (to taste). Cover and simmer until rice has soaked up liquid and is fluffy.

*Note: Minute Rice works fine and shortens the cooking time considerably. Also, I use my own frozen chicken broth, which I freeze in 2-cup containers. I don't know how that measures to a can.

Jambalaya

A friend of mine gave me a homemade dry mix and instructions (from Southern Living, I believe) as a secret pal gift a few years ago. It tastes great! If you want to make it more "authentic" with veggies instead of seasonings, just make substitutions.

Dry mix:
1 c. uncooked long-grain rice
1 Tbsp. minced onion
1 Tbsp. green pepper flakes
1 Tbsp. dried parsley flakes
1 bay leaf
2 tsp. beef bouillon granules
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. dried thyme
1/8 - 1/4 tsp. crushed red pepper, depending on your personal preference

Remainder of recipe:
3 c. water
1 8-oz. can tomato sauce
1 c. cooked chicken, chopped
1 c. cooked ham or smoked sausage, diced

Bring mix, water, and tomato sauce to a boil in a large covered skillet; stir in meat.

Cover, reduce heat, and simmer 20-25 minutes or until rice is tender.

Remove and discard bay leaf.

Serves 8.

Note: If you use brown rice, your cooking time will need to be extended to 45-60 minutes, depending on the package instructions. Also, add one additional cup of water to keep jambalaya from sticking.