This turned out better than I expected. It is flavorful with a hint of spice and that delicious New Orleans flair that I love so much!
1 ½ white onions, chopped
1 ½ green bell pepper, chopped
1 red pepper, chopped
3 cloves garlic
1 teaspoon Tony Chachere’s
14 – 16 oz. Andouille sausage, cut into rounds – or half rounds
14 ½ oz can diced tomatoes, break up tomatoes with a spoon
¾ cup chicken broth
1 ½ cups white rice
2 ½ cups chicken broth
1 ½ teaspoon Tony Chachere’s
1 lb chicken tenders, cut into bite size pieces (can substitute chicken breast)
Drizzle olive oil in large, non-stick skillet. Add onions and garlic; sauté for a couple of minutes. Add green & red peppers; continue to sauté for a few minutes.
Add tomatoes, Tony’s and ¾ cup chicken broth. Bring to a simmer, reduce heat, cover and simmer for 20 minutes.
Add rice, 2 ½ cups chicken broth, 1 ½ teaspoon Tony’s, and chicken tenders. Bring to a boil, reduce heat, cover and simmer until broth is absorbed, and rice and chicken are cooked. Check the rice occasionally and add more broth if needed.