1/2 c. finely chopped onion
1 c. finely chopped bell pepper
1/2 c. finely chopped celery
1 c. unprepared rice (1 to 3 c. water)
2 beef or chicken bouillon cubes
Chicken pieces for 6
Link sausage, sliced
2 deep cast iron pots

In the first pot add about 1 tablespoon oil, add vegetables; then add chicken. Cook over medium heat, when chicken is almost done add sliced sausage, stir often. When done, cover and set aside.

In second pot prepare rice with water and bouillon, stirring often and keeping lid on rice while cooking. When done, combine pots. If mixture is dry, add a little water and warm on low heat. Serves 6.