Quick Chicken and Sausage Jambalaya

This post is really hard for me to write. I learned yesterday that a colleague was killed in a car accident while she was on vacation overseas. She and I used to talk about food all the time and she loved reading my blog. I shared this recipe with her several years ago and it was her favourite. Every time she made it she would thank me for giving her the recipe and exclaim how good it was. So, Catherine, this post is for you.
My favourite kind of sausage to use in this is Capital brand turkey sausage,  but any kind of ready-to-eat sausage would work (kielbasa is yummy.)

Quick Chicken and Sausage Jambalaya
Prep Time: 15 minutes | Cook Time: 30 minutes | Yield: lots

Ingredients:
2 boneless, skinless chicken breasts, diced
1 TBSP olive oil
1 ring turkey or ham sausage, sliced
1 small yellow onion, diced
1 each green, red and yellow peppers, diced
3 large cloves garlic, minced
1 can diced stewed tomatoes
1 cup chicken broth
5-6 heaping handfuls instant brown rice (or more, if you like)
2 pinches ground sage
2 pinches dried thyme
1 1/2 tsp dried oregano
2 good shakes Worcestershire sauce
1 pinch red pepper flakes (or more, to taste)
salt and pepper (to taste)

Method:
1. Heat the olive oil in a large, deep pan over medium heat. Add the chicken, onion and sausage. Cook, stirring occasionally
2. When the chicken is halfway cooked, add the peppers, garlic and all the spices. Cook, stirring occasionally until the chicken is cooked through.
3. Add the Worcestershire sauce, tomatoes, broth and rice. Stir until incorporated. Cook until the rice is done and most of the liquid is gone, about 15 minutes.