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Ingredients

• 2 tablespoons canola oil
• 1 1/2 cups andouille sausage (about 7 1/2 ounces), cut into (1/4-inch-thick) slices
• 3 cups finely chopped red bell pepper
• 3 cups finely chopped yellow onion
• 2 cups finely chopped celery
• 2 bay leaves
• 2 1/2 cups chopped skinless, boneless chicken breast
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 1/2 teaspoons finely chopped jalapeño pepper
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 3 garlic cloves, minced
• 1/2 cup tomato puree
• 2 3/4 cups fat-free, less-sodium chicken broth
• 1 1/2 cups basmati rice
• 1 cup thinly sliced green onions

Description

Consider Sound When Cooking This Dish. The Andouille Sizzles Loudly At First, Then Quiets As It Renders Fat, Indicating That It's Nearly Done. The Vegetables Cook Softly As They Release Liquid. But The Noise Increases As They Start To Caramelize. Don't Wo

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