Ingredients
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1 teaspoon vegetable oil
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1/4 lb chicken tenders, cubed
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1/2 lb smoked Polish sausage, sliced (I used chorizo)
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1 large onion, chopped
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1 red bell pepper (my own addition -- )
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1 teaspoon minced garlic
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1 (14 1/2 ounce) can diced tomatoes
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1/2 cup chicken broth
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1 tablespoon dried parsley flakes
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1/2 teaspoon dried thyme
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1 green bell pepper
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1 cup uncooked rice (I used long-grain white)
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1/8-1/4 teaspoon ground red pepper
Instructions
- Cook rice according to package directions.
- Heat oil in large skillet over medium-high heat until hot.
- Stirfry chicken 2 minutes, add sausage; stirfry chicken and sausage until brown. Remove from pan to separate bowl.
- Add onion and bell peppers to skillet, reduce heat to low. Cover and cook 2 to 3 minutes, stirring once or twice. Add garlic, cook and stir, uncovered, 1 minute.
- Add tomatoes, sausage, chicken, broth, parsley, thyme, salt, black pepper and red pepper, to pan. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, 5 minutes, or until most liquid has been absorbed.
- Stir in rice and heat through.
- NOTE : as stated in the intro, I made this more like a risotto, cooking the rice in the pan with the vegetables, and using more liquid. Probably took a bit longer, but turned out well :).