Chicken And Tasso Jambalaya

• 1 cup long-grain rice
• 3/4 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup green sweet pepper, chopped
• 2 garlic cloves, minced
• 1/4 cup margarine or 1/4 cup butter
• 1/2 cup chopped tasso or 1/2 cup smoked sausage
• 1 1 teaspoon creole seasoning or 1 teaspoon three-pepper seasoning
• 4 boneless skinless chicken breast halves (1 pound)
• 1/4 teaspoon bottled hot pepper sauce
• 1/2 of a 6-ounce can tomato paste
• 1 (16 ounce) can tomatoes, cut up

1. Cook rice according to package directions. Set aside.
2. In a 3-quart saucepan cook onion, celery, green pepper, and garlic in margarine or butter until tender. Stir in the tomato paste, undrained tomatoes, tasso or sausage, and seasoning. Bring to boiling. Reduce heat. Cover and simmer 30 minutes.
3. Stir in chicken and hot pepper sauce. Simmer, covered, about 15 minutes more or until chicken is tender. Stir in rice. Cook, stirring occasionally, until heated through.
4. Three-Pepper Seasoning: In a tightly covered container combine 2 tablespoons salt, 1 tablespoon ground red pepper, 1 teaspoon ground white pepper, 1 teaspoon garlic powder, and 1 teaspoon ground black pepper. Makes about 1/4 cup seasoning. Store in a cool, dark place up to 1 week.

longgrain rice, onion, celery, green sweet pepper, garlic, margarine, tasso, creole seasoning, chicken breast halves, pepper sauce, tomato paste, tomatoes

Taken from www.food.com/recipe/chicken-and-tasso-jambalaya-380653 (may not work)