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Chicken Sausage and Pepper Rice

Chicken Sausage and Pepper Rice

This is a delicious dinner recipe using boneless chicken breast and smoked sausage. It's complete dinner with peppers and onions in the rice along with long grain rice.
Course dinner
Cuisine American
Keyword #chicken, baked riced pudding, sausage
Prep Time 25 minutes
Cook Time 45 minutes
Servings 6
Author Mary Bostow


  • 1 Tablespoon olive oil
  • 12 ounces Kielbasa smoked sausage cut into 1 inch slices
  • 8 strips boneless chicken breast (about 1 pound of boneless chicken Breasts cut into strips)
  • 1 1/4 cups chopped red bell pepper
  • 1 1/4 cups chopped green bell pepper
  • 1 cup slivered onion
  • one 14 1/2 ounce can diced tomatoes
  • 1 cup water
  • 1 cup uncooked long grain rice (not instant)
  • 1 Teaspoon dried Thyme
  • 1 Teaspoon Worcestershire Sauce
  • 1 Teaspoon salt
  • 1/4 cup chopped parsley, optional
  • 1 Teaspoon Hot Pepper sauce, optional


  • Place a Dutch Oven over medium high heat until hot. Add the oil and tilt the pot to coat the bottom with oil.
    Add the sausage and cook 5 minutes or until it begins to brown on the edges, stir frequently.
    Add the chicken tenders, peppers, onion, tomatoes, water, rice, Worcestershire Sauce and Thyme to the pan. Increase the heat to high and bring the ingredients to a boil. Reduce the heat, cover the dutch oven with a lid and simmer for 25 minutes or until vegetables are tender and mixture has thickened. Stir the pot halfway through cooking.
    Remove from the pan from the heat heat and add the parsley and salt to the pan. Cover with the lid and let stand 15 minutes to absorb the flavors. Serve with Hot Pepper sauce on the side.