6 chicken thighs, skinless 1/2 pound Irish Garlic sausage 1 3 cups water 1 can (14oz) chicken broth 1/2 cup uncooked long-grain white rice 1 can (26oz) Chunky Garlic and Herb Spaghetti Sauce 1 can (11oz) whole kernel corn 1 medium green bell pepper, diced. 1. Preheat oven to 400. In large shallow baking pan, place chicken and sausage. Bake 35 minutes or until chicken is no longer pink in center. Cool slightly. 2. Cut chicken meat into cubes. Cut sausages into slices 1/2 inch thick. 3. In 6-quart pot, bring water and broth to a boil. Add chicken, sausage and rice. Cover; cook over medium heat 15 minutes. 4. Stir in spaghetti sauce, corn and bell pepper; bring to a boil. Cover; cook for 5 minutes or until rice is tender. Notes: 1 You can double the amount of sausage if you like.
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