Chicken and Sausage Jambalaya

• 3/4 cup long-grain rice
• 4 ounces skinless, boneless chicken breasts
• 4 ounces low-fat spicy chicken or turkey sausage
• 16 ounces mixed whole red and green bell peppers, or 14 ounces chopped ready-cut peppers (4 cups)
• 8 ounces whole onion or 7 ounces ready-cut (1 2/3 cups)
• 2 cloves garlic
• 2 or 3 sprigs thyme (to make 1 1/2 tablespoons chopped)
• 23 cup no-salt-added tomato puree
• 13 cup dry white wine
• 1 cup no-salt-added chicken stock or broth
• 1/4 teaspoon hot pepper flakes
• 18 teaspoon salt
• Freshly ground black pepper to taste

1. Combine rice and 1 1/2 cups water in a heavy-bottomed pot; bring to a boil.
2. Reduce heat and simmer, covered, until liquid has been absorbed (17 minutes total).
3. Wash and dry chicken and cut chicken into bite-size pieces.
4. Slice sausage thin.
5. Saute chicken and sausage in the sausage's own fat until chicken is brown on both sides; remove and set aside.
6. Chop whole peppers and onion.
7. Wipe out all but a thin coating of fat from the pot.
8. Saute the peppers and onions until onions begin to soften.
9. Meanwhile, mince garlic and add to pot.
10. Wash, dry and chop thyme.
11. When onion has softened, add the tomato puree, wine, chicken stock, hot pepper flakes and thyme along with chicken and sausage.
12. Reduce heat to simmer, cover and continue to cook until flavors are completely blended, just a few minutes.
13. When rice is cooked, add to pot and stir in.
14. Season with salt and pepper and serve with some crusty bread.

longgrain rice, skinless, lowfat spicy chicken, red, onion, garlic, thyme, nosalt, white wine, nosalt, hot pepper, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/3815 (may not work)