adapted from cooking light
Yield: 8 servings (about 1 1/4 c. per serving)
Prep Time: 10 minutes
Cook Time: 35 minutes
1 TBSP canola oil
12 oz smoked sausage, halved lengthwise and sliced (can substitute 1 lb ground beef)
1 sweet onion, chopped
4 celery stalks, diced
1 green bell pepper, chopped
2 TBSP minced garlic
2 cups uncooked long-grain white rice
2 cups water
1 TBSP Cajun seasoning
1 tsp dried thyme
2 (14.5 oz) cans low sodium chicken broth
2 (14.5 oz) cans diced tomatoes, undrained
2 cups cooked chicken, diced
1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add sausage; sauté 1 minute or until browned. Add onion, celery, bell pepper, and garlic; sauté 6 minutes or until tender.
2. Add rice and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is done. Remove thyme sprigs; discard. Stir in tomatoes and chicken. Cook 3 minutes or until thoroughly heated.
Serve with garlic bread sticks and a tall glass of iced tea!