Good source of protein, thiamin, riboflavin, niacin and iron. 2 c. water 1 1/2 tsp. salt 1/4 tsp. pepper 8 pork sausage links 1 c. uncooked regular rice 1 med. onion, chopped 1/2 tsp. dried thyme leaves 1/8 to 1/4 tsp. cayenne red pepper 1 lg. clove garlic, finely chopped 1 (16 oz.) can stewed tomatoes, undrained

Remove skin from chicken if desired. Place chicken, water, salt and pepper in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Remove chicken from broth. Skim fat from broth; strain broth.

Cook sausage links in Dutch oven until brown. Drain fat, reserving 1 tablespoon in Dutch oven. Add chicken; stir in broth and remaining ingredients. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer until thickest pieces of chicken are done and rice is tender, 30-40 minutes. Sprinkle with parsley if desired. 6 servings; 260 calories per serving.