https://www.cascadeselectmarket.com/Recipes/Detail/5169/
Yield: 8 servings
| 6 | boneless, skinless chicken thighs | ||
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| 1/2 | lb. | fully cooked smoked sausage links or smoked kielbasa | |
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| 1 | can | (14-1/2 oz.) chicken broth | |
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| 3 | cups | water | |
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| 1/2 | cup | long grain rice, uncooked | |
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| 2 | cans | (8 oz. each) tomato sauce | |
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| 1 | can | (14-1/2 oz.) diced tomatoes with garlic and onion, undrained | |
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| 1 | can | (11 oz.) whole kernel corn, undrained | |
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| 1 | medium green pepper, diced | ||
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In a shallow baking pan, place chicken and sausage.  Bake at 400 for 20 minutes; cool slightly.  Cut chicken into cubes and sausage into 1/2 inch thick slices.  
In a 6 quart kettle, bring broth and water to a boil.  Add chicken, sausage and rice.  Cover; cook over medium heat for 15 minutes.  Stir in remaining ingredients;  bring to a boil.  Cover; cook 5 minutes longer or until rice is tender.
Please note that some ingredients and brands may not be available in every store.
https://www.cascadeselectmarket.com/Recipes/Detail/5169/
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