1
can (14.5 oz.) diced tomatoes with basil, garlic and oregano
1
cup long grain parboiled rice
1
medium red bell pepper, chopped
1
medium onion, chopped
1
can (14.5 oz.) chicken broth
4
green onions, chopped, if desired
Frank's™ RedHot™ Original cayenne pepper sauce, if desired
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Steps
1
Preheat oven to 400°F. Add flour, Creole seasoning and thyme to Reynolds® Oven Bag; shake to blend. Place bag in 13x9x2-inch pan.
2
Add chicken, sausage, tomatoes, rice, bell pepper, and onion to oven bag; turn several times to coat ingredients with seasonings. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
3
Microwave broth in a medium microwave-safe bowl or measuring cup for about 2 minutes on high power until broth is very hot. Carefully pour or ladle both over ingredients in oven bag. Carefully unfold bag opening.
4
Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
5
Bake 30 to 35 minutes, until chicken reads 170°F on meat thermometer and rice is done. Let stand 5 minutes. Carefully cut top of bag open; stir with rubber scraper or spoon. Garnish servings with chopped green onions and add hot sauce, if desired.
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Reynolds® Oven Bag Tips:
• To easily cut chicken thighs into cubes, open them and place flat on a cutting board to cut with knife OR use kitchen shears to cut into cubes.
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Nutrition Facts are not available for this recipe
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