INGREDIENTS

• 1-1/2 lb. boneless chicken
• 1 lb. hot Italian sausage
• 1 tbsp. vegetable oil
• 2 onions, coarsely chopped
• 3 cloves garlic, minced
• 1 red & 1 green pepper, chopped
• 1-28 oz. can tomatoes, chopped
• 4 c. chicken stock
• 1 tsp. each thyme & oregano
• 1/4 tsp. cayenne pepper
• 2 c. parboiled converted rice
• 1/2 c. chopped parsley
• 3 or 4 celery stalks, chopped

DIRECTIONS

1. In frying pan, brown sausage; remove from pan.
2. Brown chicken in drippings in same pan.
3. In stock pot, put stock, rice and all other ingredients. Simmer, covered, for 25 minutes, until liquid is absorbed.

Freezes well.

YIELD: Eight servings.