Rice Jambalaya

• 1 Tbsp. oil
• 1 lb. ground beef
• 2 whole boneless, skinless chicken breasts, cut into cubes
• 1 medium onion, chopped
• 1 small green pepper, cut into strips
• 1/2 c. thinly sliced celery
• 1 clove garlic, minced, or 1 Tbsp. powdered garlic
• 1 Tbsp. dried basil leaves
• 1 (14 1/2 oz.) can stewed tomatoes
• 1 (8 oz.) can tomato sauce
• 1 1/2 c. brown Minute rice (uncooked)

1. Heat oil in large skillet on medium high heat.
2. Add ground beef; cook and stir until lightly browned.
3. Add chicken, onion, pepper, celery, garlic and basil leaves.
4. Cook and stir until chicken is cooked through.
5. Stir in tomatoes and tomato sauce; bring to boil.
6. Stir in rice.
7. Cover; remove from heat.
8. Let stand 5 minutes, or until liquid is absorbed.
9. Stir well, then serve.

oil, ground beef, chicken breasts, onion, green pepper, celery, clove garlic, basil, tomatoes, tomato sauce, brown minute rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=299588 (may not work)