Quick Jambalaya

1 Tbsp. oil

½ c. chopped onion

½ c. chopped green pepper

2 c. chopped, cooked chicken

2 c. cooked rice

15 oz. can kidney beans

14 oz. can diced tomatoes, undrained

1 c. salsa

1 tsp. dried thyme

1 tsp. salt



In large skillet, cooked onion and peppers in oil until tender. Stir in remaining ingredients. Bring to a boil; reduce heat and simmer 10-15 minutes.
(courtesy Rebecca Navokavich)