2 tbsp. vegetable oil
6 chicken thighs, skinned
1/4 lb. kielbasa, cut into 1/2-inch pieces
1 (11 oz.) can condensed zesty tomato soup
1 3/4 c. water
1/4 tsp. hot pepper sauce
1 c. uncooked rice
1/2 lb. med. shrimp, shelled and deveined
1 sm. green bell pepper, cut into strips
1 sm. red bell pepper, cut into strips

Heat oil in large skillet over medium heat; brown chicken and kielbasa on all sides, about 10 minutes. Spoon off fat; add soup, water, hot pepper sauce and rice, stirring and scraping.

Bring to a boil, then reduce heat to low. Cover and simmer 15 minutes, stirring often. Add shrimp and bell peppers; cover and cook 15 minutes longer or until chicken and rice are tender, stirring often.