Jambalaya Skillet

 1/2 pound boneless skinless chicken breast, cubed

2 Tbsp butter

1 pound smoked kielbasa, halved lengthwise and cut into 1/4” slices

1 can stewed tomatoes

1 cup chicken broth

1 green bell pepper, diced

1 onion, diced

1 1/2 cups uncooked instant rice

1/2 tsp salt

1/2 tsp hot pepper sauce

In a large skillet, cook the chicken in butter over medium heat until no longer pink.  Add the kielbasa, tomatoes, broth, green pepper and onion; bring to a boil.  Stir in the rice, salt if desired and hot pepper sauce.  Remove from the heat; cover and let stand 5 minutes.

Serves 6