You are here: Home » Recipes » Chicken, Sausage and Pepper Rice Chicken, Sausage and Pepper Rice Kitchen Tested Yield 6 servings Prep 5 mins Cook 35 mins Peppers and tomatoes round out this meaty one-dish meal. Mark Boughton PrintEmail Browning the sausage is a very important step. Do not skip this step; it gives the dish the proper body, taste and texture. Ingredients 1 tablespoon olive oil12 ounces kielbasa smoked sausage, cut into 1-inch slices8 frozen chicken tenders, about 1 pound total12 ounces frozen pepper stir-fry or 2 1/2 cups chopped red and green pepper and 1 cup slivered onion1 (14 1/2-ounce) can diced tomatoes1 cup water1 cup uncooked long-grain white rice (not instant)1 teaspoon dried thyme leaves1 teaspoon Worcestershire sauce1 teaspoon salt1/4 cup chopped parsley, optional1 teaspoon Hot pepper sauce, optional Instructions Place a Dutch oven over medium high heat until hot. Add oil and tilt pot to coat bottom. Add sausage and cook 5 minutes or until beginning to brown on edges, stirring frequently. Add chicken, pepper stir-fry, tomatoes, water, rice, Worcestershire and thyme. Increase heat to high, bring to a boil. Reduce heat, cover tightly and simmer 25 minutes or until vegetables are tender and mixture has thickened, stirring midway. Remove from heat and add salt and parsley, if desired. Cover tightly and let stand 15 minutes to absorb flavors. Serve with hot pepper sauce. Recipe by Nancy Hughes.