Chicken, Sausage & Pepper Rice
4 tablespoons corn oil
12 oz. kielbasa smoked sausage, cut into 1-ich slices
1 package Tyson® Boneless Skinless Chicken Breasts, cut into strips
1 red bell pepper, julienned
1 green bell pepper, julienned
1 shallot bulb, julienned
1 (14 ½ oz.) can diced tomatoes
4 cups water
1 cup uncooked long-grain white rice (non-instant)
1 stem fresh rosemary, diced
2 cloves garlic, diced
Tone’s® Salt & Pepper to taste
¼ cup fresh chopped parsley, optional
•Place a Dutch oven over medium high heat until hot.
•Add oil and tilt pot to coat the bottom.
•Add sausage and cook 5 minutes or until slices begin to brown on the edges. Stir frequently during the 5 minutes.
•Add chicken, peppers, onion, tomatoes, water, rice, garlic and rosemary. Increase heat to high and bring to a boil.
•Reduce heat, cover tightly and simmer 25 minutes or until vegetables are tender and mixture has thickened. Make sure to uncover and stir midway (at about 12 minutes).
•Remove from heat and add Tone’s® Salt & Pepper and parsley if desired. Cover tightly and let stand 15 minutes to absorb flavors.
•Plate and serve with hot pepper sauce if desired.
Chicken must be cooked to an internal temperature of 170 degrees and 180 degrees for bone in raw chicken products.
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