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  • 2 Tbsp. olive oil (divided)
  • 1 lb. boneless, skinless chicken breast halves (cut into 1 inch chunks)
  • 1 cup onion (chopped)
  • 1/2 cup green bell pepper (chopped)
  • 1/2 cup celery (chopped)
  • 1 1/2 tsp. chopped garlic
  • 4 oz. smoked sausage or kielbasa (sliced)
  • 4 oz. ham steak (cut into chunks
  • 1 cup converted white rice (uncooked)
  • 1 14.5 oz. can dice tomatoes (undrained)
  • 1 14.5 oz. can chicken broth
  • 1/2 cup water
  • 1/2 tsp. dried thyme leaves
  • 1 bay leaf
  • 1/4-1/2 28oz. can B&M Original Baked Beans
  • 4 tsp. hot sauce


In 12-inch skillet over medium-high heat, in 1   tablespoon hot olive oil, cook chicken chunks 6 to 8 minutes, stirring frequently, until lightly browned and tender. With slotted spoon, remove chicken to plate; set aside. Add remaining tablespoon oil to pan. Over medium-high heat, cook onion, pepper, celery and garlic 5 minutes or until slightly softened. Push vegetables to one side of pan. Place kielbasa and ham on other side of pan. Cook separately, stirring frequently, 5 to 10 minutes, until vegetables are tender and meats are lightly browned. Stir rice into meat and vegetables in skillet; cook, stirring, 2 to 3 minutes, until coated with oil. Stir in tomatoes with liquid, broth, water, thyme and bay leaf; heat to boiling. Reduce heat; cover and simmer 20 minutes or until rice is tender. Stir in cooked chicken, beans and hot sauce; heat through. Discard bay leaf.