One Pot Chicken and Rice
rec.food.cooking/Susanne Shavelson (1994)

This is either a very substantial soup or a slightly watery stew. You need to eat it with a fork, a spoon, and a chunk of bread to soak up the juice. It started as a Puerto Rican Chicken and Rice Recipe I got out of the paper, but has changed considerably. Here's the version I made last night, which serves 4-6, depending on hunger.

1 lb skinless chicken thighs, with or without bone
1 lb spicy sausage, cut up into smallish chunks (you can also cut up the chicken if you want
1 small (baseball-sized) turnip, peeled and diced into 1/2-inch cubes
1 can of whole tomatoes with juice, broken up
1 large Spanish onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded & minced
3/4 cup brown rice
1 t oregano
1/2 tsp cumin
1 bay leaf
salt and pepper to taste
1/4 lb green beans in 1-2-inch lengths
1 zucchini, cut into chunks

Put everything but beans and zucchini into a large pot with 1 qt water. Bring to a boil and simmer 40 minutes. When rice is cooked, add beans and zucchini and cook 5-10 minutes more. That's it!