Ingredients
Units
Scale
- 4 to 5 cloves of garlic, minced
- 1/2 cup chopped onion
- 1/4 cup of chopped celery
- 1 1/2 cup of cooked diced Turkey or Chicken
- 1 1/2 cup cooked diced Sausage (you can use more meat if you like, I always try to stretch mine out…)
- 2 cups of uncooked white rice
- 2 tbsp of tomato paste
- 2.5 cups of water
- 1 cup of Chicken Broth
- 1 can of diced tomatoes (make sure to use diced and not crushed)
- 1–2 tsp dried thyme (The amount of seasoning needed will vary based on the age and quality of your spices. Start with the smallest amount and adjust if needed.)
- 1 tsp dried parsley
- 1 tsp dried basil
- 1–2 tsp cumin
- 1 tsp salt
- +/-1 tsp Cajun seasoning, like Tony Chachere’s
- 1 tsp chili powder
Instructions
- Saute the onions, celery, and garlic in a large skillet for about 4 minutes. Â Add the sausage and chicken/turkey and cook for 2 minutes more.
- Transfer the veggie and meat mixture to another dish. Â Add the rice and tomato paste to the skillet and cook for about two minutes. Â This helps brown the rice and bring out the flavor.
- Add water, broth, diced tomatoes, thyme, parsley, basil, cumin, salt, Cajun seasoning, chili powder, and veggie/meat mixture back to the pan. Â Combine thoroughly and bring to a low boil.
- Reduce heat to low and cover. Â Cook for about 30 minutes until moisture is absorbed and rice is completely cooked. Â If you find the liquid has been absorbed before the rice is cooked all the way, just add a bit more chicken stock or water.