If you haven’t cooked the long grain rice yet, get that started. I recommend cooking it in a little chicken stock with some pepper to add a flavor boost, but regular water with some salt and pepper will work just fine. Cook according to directions on package.

In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add green pepper, celery, onion, and garlic. Cook until softened, about 8 minutes. Remove from pan and set aside.

Add remaining oil to the Dutch oven. Once hot, add seasoned chicken. Cook, stirring every couple minutes. At the six minute mark, add sliced sausage links. Cook an additional 5 minutes. Season with cumin, chili powder, thyme, and a dash of cayenne pepper.

Stir in chicken stock and diced tomatoes. Heat to a boil, and then slower to a simmer. Add cooked rice and vegetable medley. Cook until heated through and thickened, 5-10 minutes.