Sausage And Chicken Jambalaya Stirfry

• 1 cup uncooked rice (I used long-grain white)
• 1 teaspoon vegetable oil
• 1/4 lb chicken tenders, cubed
• 1/2 lb smoked Polish sausage, sliced (I used chorizo)
• 1 large onion, chopped
• 1 green bell pepper
• 1 red bell pepper (my own addition -- )
• 1 teaspoon minced garlic
• 1 (14 1/2 ounce) can diced tomatoes
• 1/2 cup chicken broth
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 - 1/4 teaspoon ground red pepper

1. Cook rice according to package directions.
2. Heat oil in large skillet over medium-high heat until hot.
3. Stirfry chicken 2 minutes, add sausage; stirfry chicken and sausage until brown. Remove from pan to separate bowl.
4. 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.
5. 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.
6. Stir in rice and heat through.
7. 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 :).

rice, vegetable oil, chicken tenders, sausage, onion, green bell pepper, red bell pepper, garlic, tomatoes, chicken broth, parsley flakes, thyme, salt, black pepper, ground red pepper

Taken from www.food.com/recipe/sausage-and-chicken-jambalaya-stirfry-471717 (may not work)