Ingredients
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2 tablespoons vegetable oil
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1 lb boneless skinless chicken thighs, cut in 1-inch pieces
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1 lb andouille sausage, halved lengthwise and sliced
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1/2 cup red onion, chopped
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1/2 cup red bell pepper, chopped
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1/4 cup celery, chopped
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1 1/2 teaspoons garlic, finely chopped
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1 (14 1/2 ounce) can diced tomatoes, undrained (Hunts)
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1 bay leaf
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1/2 teaspoon dried thyme leaves
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3/4 teaspoon kosher salt
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1 1/4 cups long-grain white rice, uncooked
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2 cups water
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1/4 teaspoon crushed red pepper flakes
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1/4 teaspoon ground black pepper
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1/2 cup green bell pepper, chopped
Instructions
- Heat oil in large saucepan over medium-high heat until hot. Add chicken and sausage and cook 4 to 5 minutes or until browned, turning occasionally.
- Add onion, green bell pepper, red bell pepper and celery to saucepan; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute or until aromatic.
- Add undrained tomatoes, bay leaf, thyme, salt and pepper to mixture; stir to combine. Create an open space in the middle of the pan by pushing everything to the edge of the pan and sprinkle rice evenly over bottom of pan.
- Add water; DO NOT STIR. Cover; reduce heat to medium-low and simmer 25 to 30 minutes or until rice is tender. Stir in red pepper flakes. Mix well.