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

Browning the sausage is a very important step. Do not skip this step; it gives the dish the proper body, taste and texture.


1 tablespoon olive oil
12 ounces kielbasa smoked sausage, cut into 1-inch slices
8 frozen chicken tenders, about 1 pound total
12 ounces frozen pepper stir-fry or 2 1/2 cups chopped red and green pepper and 1 cup slivered onion
1 (14 1/2-ounce) can diced tomatoes
1 cup water
1 cup uncooked long-grain white rice (not instant)
1 teaspoon dried thyme leaves
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 cup chopped parsley, optional
1 teaspoon Hot pepper sauce, optional


  1. 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.
  2. 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.



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