| | Directions |
- Heat oil in a large soup pot over medium heat. Add onion and cook, stirring frequently until soft.
- Add the chicken and continue cooking, stir constantly so that it does not stick.
- When the chicken is browned, add the carrots, celery, mushrooms, bell pepper, and sausage.
- Pour in the broth, and bring to a boil.
- Add the rice and season with cayenne, salt, and pepper.
- Cover and cook over low heat for 20 minutes, until rice is tender and broth has been absorbed.
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Container: Large soup pot
|  | | Ingredients | | - | | 2 tablespoons vegetable oil |
| - | | 1/2 small onion, finely chopped |
| - | | 4 chicken breast halves, boneless, skinless, diced |
| - | | 2 carrots, thinly sliced |
| - | | 1 stalk celery, thinly sliced |
| - | | 1/2 can mushroom pieces, drained (8 ounce can) |
| - | | 1/2 green bell pepper, seeded, chopped |
| - | | 1/2 pound smoked sausage, sliced |
| - | | 3 cups chicken broth |
| - | | 1 1/2 cups long grain white rice |
| - | | 1/8 teaspoon cayenne pepper, to taste |
| - | | salt and pepper, to taste |
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