2 chicken breasts
1/2 lb. frozen shrimp
1 kielbasa sausage, precooked and sliced
3 c. chicken broth
2 c. brown rice
4 tbsp. butter
1 1/2 to 2 c. (in any combination) green pepper, red peppers, celery, fresh green onions
1 c. cherry tomatoes, quartered
1 c. mushrooms, sliced
1 clove garlic, chopped
1/4 tsp. saffron or turmeric
1/4 tsp. oregano
1/8 tsp. cumin
Dash of salt and pepper
1 (10 oz.) pkg. frozen peas

Bake and dice chicken; set aside. Make broth by simmering chicken bones and drippings in 3 cups water. Boil rice in broth for 10 minutes. While rice is cooking, saute red and green peppers, celery, onions, and garlic in butter. Drain broth from partially cooked rice and set aside. Add rice, tomatoes, mushrooms, and saffron or turmeric to sauteed vegetables. Stir and simmer until saffron coats all. Preheat oven to 350 degrees. Pour rice and vegetable mixture into large covered casserole or Dutch oven. Add remaining broth, oregano, cumin, salt, and pepper. Stir well. Place chicken, shrimp, and kielbasa on top and mix in slightly - not completely. Bake 45 minutes. Add peas, stirring slightly and bake 15 minutes more. Serves 6.