This delicious southern classic gets a whole-food upgrade!
Prep Time15 minutesmins
Cook Time1 hourhr10 minutesmins
Total Time1 hourhr25 minutesmins
Course: Main Course
Cuisine: Southern
Servings: 14servings
Calories: 488kcal
Ingredients
2lb.clean sausage(sliced - you can sub with shrimp or extra chicken if you can't find clean sausage)
2lb.chicken breast(raw - cut into small pieces about 1/2 inch cubed)
4cupsred onions(chopped)
1tbsp.olive oil(chopped)
3cupsgreen bell peppers(chopped)
3cupsred bell pepper(chopped)
3cupscelery stalks(sliced thin)
15oz.can tomato sauce(no sugar added)
¼tsp.cayenne
2tbsp.garlic powder
1tbsp.onion powder
2tsp.dried thyme
3cupsbrown rice(dry)
3cupschicken broth( low sodium is best - keep some extra on reserve just in case you need extra during cooking.)
Instructions
In a large pot, sauté the onions, bell peppers and celery in the olive oil.
Add the chicken and sausage to the pot and cook for about 3-5 minutes, just to give it a head start.
Add everything else, and cook over medium heat until the rice is cooked through (about an hour, give or take). Watch the post as time goes on. You may need to add some extra broth if things get too dry. Stir often to avoid burning on the bottom of the pot.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.