Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
6 cups reduced sodium chicken broth
½  lbs. boneless skinless chicken breasts, cut into cubes
½ lb. Andouille sausage, lean	Cooked and diced
2 tablespoons olive oil
2 tablespoons cornstarch
1/4 cup cold water
1 large green bell peppers
1/8 teaspoon Jalapeno pepper (optional)	Washed, trimmed and minced
1 clove minced garlic	Washed, peeled and minced
1 teaspoon dried thyme
½ teaspoon ground oregano
2 tablespoons tomato paste
½ cup onions	Washed, peeled and diced
¾ cup white rice

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large soup kettle, over medium heat cook and stir chicken in oil for 5-10 minutes.  Stir in bell peppers, garlic, and  onions. Cook until onions are translucent.
2	Whisk cornstarch with water and add to mixture. Add the broth. Bring to a boil.  Reduce heat to low and simmer for 20-30 minutes.	Cook until internal temperature reaches 165°F.
3	Stir in remaining ingredients and stir.  Continue to cook until rice is tender