Ingredients
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2 tablespoons canola oil
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1 1/2 cups sausage, cut into slices
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1 cup red bell pepper, finely chopped
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1 cup yellow bell pepper, finely chopped
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2 cups celery, finely chopped
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2 bay leaves
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2 1/2 cups chicken breasts, chopped
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1 teaspoon salt
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1/2 teaspoon dried thyme
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1/4 teaspoon black pepper
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1/8 teaspoon red pepper
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3 garlic cloves, minced
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1 (15 ounce) can diced tomatoes (do not drain)
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1 (15 ounce) can chicken broth
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1 1/2 cups basmati rice
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3 cups onions, finely chopped
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1 cup green onion, thinly sliced
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1 cup green bell pepper, finely chopped
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1 1/2 teaspoons jalapeno peppers, finely chopped
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook about 8 minutes, stirring occasionally.
- Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, stirring occasionally.
- Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.
- Add diced tomatoes and broth, and bring to a boil. Stir in rice.
- Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.