1 tbsp. olive oil
1 cup finely chopped green bell pepper
1 cup finely chopped yellow onion
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 lb. kielbasa or polish sausage, cut into 1/2 inch slices
2 cups uncooked regular long grain rice
1/2 tsp. salt
1/2 tsp. tumeric
2 cups chicken broth (low-sodium)
1 cup frozen peas
8 oz. can Italian style tomatoes; drained
Heat oil in a Dutch oven over medium-high heat. Add chicken, sausage, onion, and bell pepper; cook for 12 minutes or until chicken is no longer pink and onions are transparent.
Add rice, salt, tumeric, and broth; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 20 minutes, stirring occasionally.
Add peas and tomatoes; stir gently to mix. Cover; cook an additional 8 - 12 minutes or until liquid is absorbed and rice is tender. (If rice is not done; add more liquid and continue cooking.)
**Traditional Paella calls for seafood as well as the chicken and sausage - you can add in almost any meat of your liking and still make this dish. I hear it's fantastic with shrimp or calamari (I wouldn't know...). ** It freezes and reheats well so make a bunch!