Chicken, Sausage and Pepper Rice

Mark Boughton
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 35 mins

Browning the sausage is a very important step. Do not skip this step; it gives the dish the proper body, taste and texture.


1tablespoon olive oil
12ounces kielbasa smoked sausage, cut into 1-inch slices
8-- frozen chicken tenders, about 1 pound total
12ounces frozen pepper stir-fry or 2 1/2 cups chopped red and green pepper and 1 cup slivered onion
1-- (14 1/2-ounce) can diced tomatoes
1cup water
1cup uncooked long-grain white rice (not instant)
1teaspoon dried thyme leaves
1teaspoon Worcestershire sauce
1teaspoon salt
1/4cup chopped parsley, optional
1teaspoon Hot pepper sauce, optional


  1. Place a Dutch oven over medium high heat until hot. Add oil and tilt pot to coat bottom. Add sausage and cook 5 minutes or until beginning to brown on edges, stirring frequently. Add chicken, pepper stir-fry, tomatoes, water, rice, Worcestershire and thyme. Increase heat to high, bring to a boil. Reduce heat, cover tightly and simmer 25 minutes or until vegetables are tender and mixture has thickened, stirring midway.
  2. Remove from heat and add salt and parsley, if desired. Cover tightly and let stand 15 minutes to absorb flavors. Serve with hot pepper sauce.

Recipe by Nancy Hughes.

Nutritional Info *per serving

  • Calories 400
  • Glycemic Load 0
  • Fat 19g
  • Saturated Fat 5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 55mg
  • Sodium 1320mg
  • Potassium 210mg
  • Carbohydrate 39g
  • Fiber 2g
  • Sugars 1g
  • Protein 16g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 35%
  • Calcium 2%
  • Iron 15%