Ingredients
- 1 tablespoon olive oil
- 1 cup green bell pepper diced (about 1)
- 1 cup small onion diced (about 1/2)
- 2 celery ribs diced
- 2 cloves garlic minced
- 1/2 pound boneless skinless chicken breasts cut into 1-inch cubes
- 6 ounces andouille sausage cut into rounds
- 1 tablespoon tomato paste
- 3/4 cup long-grain white rice
- 1 1/2 cups chicken broth
- 1 cup diced tomatoes undrained
- 1 tablespoon Cajun seasoning
- 1 bay leaf
Instructions
- Add oil to a large pot or Dutch oven over medium-high heat. When the oil is hot, add the bell pepper, onion, celery, and garlic. Cook until fragrant, about 3 minutes.
- Add the chicken, andouille, and tomato paste. Stir well to blend with the other ingredients.
- Add the white rice and stir until lightly toasted.
- Stir in the chicken broth, diced tomatoes, Cajun seasoning, and bay leaf.
- Cover, and let it cook over low heat for 45 minutes, or until rice is cooked through and the liquid has been completely absorbed. Stir every 10 minutes or so to prevent the rice from sticking to the bottom of the pan.
- Serve hot!