Sausage and Chicken Jambalaya Stir-Fry

1 cup uncooked rice
1 teaspoon vegetable oil
1/4 pound chicken breast,
cut into 1-inch pieces
1/2 pound smoked Polish sausage,
sliced into bite-size pieces
1 large onion, chopped
3/4 cup chopped green bell pepper
1 teaspoon minced garlic
1 can (15 1/2 ounces) diced canned tomatoes, drained
1/2 cup chicken broth
1 Tablespoon dried parsley flakes
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon black pepper

Cook rice according to package directions. Heat oil in wok or large skillet over medium-high heat until hot. Stir-fry chicken 2 minutes. Add sausage; stir-fry until sausage and chicken are brown, about 4 minutes. Remove from wok to medium bowl. Add onion and bell pepper to wok; reduce heat to low. Cover and cook 2 to 3 minutes, stirring once or twice. Stir in garlic; cook, uncovered, 1 minute more. Add tomatoes, sausage, chicken, broth, parsley, thyme, salt and pepper. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered, 5 minutes or until most liquid has evaporated. Stir in rice; heat through. 4 servings.

Source:
Aunt Runners Recipes


Verily, verily, I say unto you, He that believeth on me hath everlasting life. John 6:47 (KJV)