1 tbsp. canola oil
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 (12 oz pkg) spicy smoked chicken sausage, cut into coins
1 large onion, diced
1 green pepper, diced
1 rib celery, trimmed, diced
1-1/2 tsp. Cajun seasoning
1 (14 oz can) diced tomatoes with zesty green chilis, drained
1 cup long grain white rice
1 (15.5 oz can) low-sodium chicken broth

Heat oil in a large pot over medium-high heat. Add chicken and sausage, sauté, stirring often, until chicken is no longer pink. With a slotted spoon, remove chicken and sausage to a bowl. Reduce heat to medium, add onion, green pepper, and celery to pot. Cook until vegetables are crisp-tender. Stir in Cajun seasoning, tomatoes and rice. Add broth.

Bring to a simmer, then cover pan and reduce heat to medium-low. Simmer for 20 minutes, until almost all liquid is absorbed. Stir into pot the chicken and sausage along with any juices.

Cook, uncovered until rice is tender, about 5 minutes.

Submitted by: Sherry Monfils