4 chicken breasts, boneless and skinless
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper
3/4 pound ground turkey sausage
2 1/4 cups onion, chopped
2 cups celery, chopped
1 1/2 cups green onion, sliced
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
2 cloves garlic, minced
2 1/2 cups water
1 teaspoon chicken-flavored bouillon granules
1/2 teaspoon browning and seasoning sauce (i.e. liquid smoke)
1 1/4 cups long-grain rice, uncooked

Cut chicken into bite sized pieces; sprinkle with ground red and black pepper. Coat a large nonstick skillet with cooking spray and heat over a medium-high heat. Add chicken and cook 3-5 minutes or until lightly browned. Remove chicken from skillet and drain on paper towels. Wipe drippings from skillet with paper towels.

Reduce heat to medium; crumble sausage into skillet and cook until browned. Remove sausage from skillet, drain and pat dry with paper towels. Wipe drippings from the skillet with a paper towel.

Coat skillet with cooking spray, heat to medium-high heat. Add onion and next 5 ingredients and sauté until tender. Add chicken, cover, reduce heat and cook for 10 minutes. Combine water, bouillon granules and browning sauce and stir well. Add to the chicken mixture and bring to a boil. Stir in rice and sausage, cover and reduce heat to simmer for 20 minutes or until rice is tender and liquid is absorbed.

Makes 6 servings:
Serving Size: 12 ounces