*In a large stock pot boil 5 cups of water with 4 chicken bullion cubes and 4 chicken breast. Cook till chicken is done. Remove chicken and save the stock.
4 chicken breast
3 Cups diced onion
2 Cups of diced bell peppers
2 1/2 Cups of diced celery
1 16. oz package of Smoked sausage
*Cut up first 5 ingredients into bite site pieces. In large wok or frying pan stir fry ingredients in 2 tablespoons of olive oil. Salt and pepper to your liking. Don't cook all the way through. They will finish cooking in the pot.
*In your pot with the saved stock add 4 to 5 cups of minute rice. Along with 1 Tbs. of Cayenne pepper, 1 Tbs of garlic powder. Add the rest of ingredients at the top along with 1 cup of green onion, and 1 cup of parsley. The green onion and parsley are optional. Put the lid on your pot and cook on low to medium heat for 10 to 15 minute or until rice is lite and fluffy. This makes enough leftovers to last my family for 2 extra days after I have made it.
*I hope this makes sense. If you have any questions just leave a comment and I will try to answer it as best I can! Enjoy! -Vanessa
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