Ingredients
1/2 pound boneless skinless chicken breasts, cubed1/2 teaspoon dried thyme, divided1/4 teaspoon pepper, divided1-1/2 teaspoons canola oil1/4 pound smoked turkey kielbasa, cut into 1/4-inch slices1 small onion, finely chopped1 small green pepper, finely chopped2 garlic cloves, minced2 cups water1 cup uncooked long grain rice1/2 teaspoon reduced-sodium chicken bouillon granules1/2 teaspoon hot pepper sauce
Preparation
Sprinkle chicken with 1/4 teaspoon thyme and 1/8 teaspoon pepper. In a large nonstick skillet, saute chicken in oil until no longer pink. Remove and keep warm.
In the same skillet, saute the kielbasa, onion and green pepper until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the water, rice, bouillon, hot pepper sauce, and remaining thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until liquid is absorbed and rice is tender.
Return chicken to the pan; heat through.
