8 servings, 45 minutes
1 lb. raw chicken breast, cut into chunks
1 lb. smoked sausage, cut into 1/2 inch slices
1 c. onion, diced
2 cloves garlic, minced
1 + 1/2 c. long grain white rice
3 + 1/2 c. low sodium chicken broth (2 14-oz. cans)
2 cans Ro-tel tomatoes with green chilies (we used original, but you can adjust to mild or hot)
1 c. no-salt-added tomato sauce
1. In a large skillet over medium-high heat, cook the chicken and sausage, until cooked through. Move the meat to a large bowl, covered with foil to keep warm.
2. Cook onion and garlic for 3-4 minutes, or until onion is crisp-tender. Put the onion and garlic in the bowl with the meat.
3. Cook the rice for 4-5 minutes, turning often to cook evenly. Once rice is golden-brown, add meat, onion, and garlic back to the skillet.
4. Add the remaining ingredients to the skillet. Stir well. Cook over medium-low heat, covered for 20-30 minutes, or until rice is tender and most of the moisture has been heated off.