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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I have made this recipe over and over and it has been a huge success every time. I tweaked this recipe over time to fit my own personal tastes and I hope your family will like it too. Don't be afraid of the long instructions, they take you through this quick dish step by step. Ingredients:
2 garlic cloves, minced |
2 teaspoons vegetable oil |
1 1/2 cups chopped green bell peppers |
1 cup chopped white onion |
2 cups chopped mushrooms |
2 cups sliced celery |
2 cups chicken broth |
1 (15 ounce) can diced tomatoes |
1 lb smoked sausage, sliced |
2 lbs chicken breasts |
1 tablespoon cumin |
2 tablespoons oregano |
2 tablespoons thyme |
1 -2 tablespoon lawry's seasoned salt |
1 teaspoon chili powder |
1 dash red pepper flakes |
1 dash cayenne |
1 pinch cornstarch |
1 1/2 cups shredded sharp cheddar cheese |
salt and pepper |
2 cups dry rice |
4 cups water |
Directions:
1. start cooking two cups of rice with 4 cups of water in a small pot over medium heat. For extra flavor cook with chicken broth instead.
2. preheat a large stock pot on medium heat with two teaspoons of vegetable oil.
3. Slice sausage and dice chicken into 1/2 inch size pieces.
4. Brown meat until it is golden brown.
5. Meanwhile, mince garlic. chop all the green pepper, onions, celery and mushrooms into 1/2 inch size pieces.
6. When meat is browned add in all the chopped vegetables and stir to combine.
7. Wait three minutes and pour can of diced tomatoes and juices over veggies. Add chicken broth and seasonings.
8. Stir to combine and let simmer on stove for 20 minutes checking occasionally until done.
9. Add cheese and pinch of corn starch and cook 10 more minutes.
10. Remove from heat and serve over rice and top with shredded chesse.
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