• 3 tablespoons canola oil
  • 1 pound andouille sausage, sliced, or raw, boneless, skinless chicken breast (or 1/2 pound of each), diced
  • 3/4 cup onion, diced
  • 3/4 cup red and green bell peppers, diced
  • 3/4 cup celery, diced
  • 1/2 cup rice, uncooked
  • 1 teaspoon garlic, minced
  • Salt to taste
  • Cayenne pepper to taste
  • 2 1/2 cups chicken broth, more as needed
  • Chopped parsley or green onions (optional garnish)


In a large pot, heat canola oil. Add andouille sausage and/or chicken breast, browning lightly both sides. Add onion, bell peppers and celery, and cook for 3 to 4 minutes. Add rice, garlic, salt, cayenne pepper and chicken broth. Bring to a boil, and reduce heat to low. Cook for 25 minutes. Stir at halfway point, and add more broth if it looks too dry. Enjoy!

Note: This is my go-to recipe when I am short on time.

Category: Pecks of peppers
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