A hearty meal you can share with friends and family.
cut into 1⁄2-inch slices
(about 1 cup) chopped
(about 1 1/2 cups) chopped
fresh or frozen
(about 2 stalks) chopped
chopped or 8 ounces low-sodium canned, chopped tomatoes, drained
(about 3⁄4 pound) cut in 2-inch strips
What You'll Need
- stockpot and cover
- Cutting board
- Measuring spoons
- Measuring cups
- stir spoon
In a stockpot, heat vegetable oil over medium-high heat. Add sausage, onion, bell pepper, corn, celery, and garlic. Stir together and cook 5 minutes or until vegetables are tender.
Stir in chicken broth, tomatoes, tomato sauce, bay leaf, chili powder, red pepper flakes, and oregano. Bring to a boil.
Reduce heat and simmer uncovered for 10 minutes, stirring occasionally. Stir in rice. Cover and simmer for 10 minutes, stirring occasionally.
Add chicken, cover the pot and simmer 5 additional minutes until chicken is cooked and rice is tender.
Remove from heat and let stand, covered, for 10 minutes. Remove bay leaf before serving.