LOW-FAT RED BEANS AND RICE FROM KROGER DELI

1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 (14 ounce) package fat-free smoked turkey sausage, sliced diagonally into 1-inch thick chunks
1/4 cup Cajun seasoning
2 cups water
1 cup long-grain white rice
1 tablespoon olive oil
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
1/2 yellow bell pepper, seeded and diced
1 onion, peeled and diced
1 carrot, peeled and diced
3 stalks celery, strings removed and diced
2 cloves garlic, peeled and minced
2 bay leaves
1/2 tablespoon gumbo file
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can red beans, drained and rinsed
1 (14 1/2-ounce) can Italian diced tomatoes with juice

Place the cubed chicken and sausage chunks into a large bowl, sprinkle with the Cajun seasoning and toss to coat.

Heat the oven to 300 degrees F.

In a 2-quart pot, bring the water to a boil. Add the rice, and cook 10 minutes. Remove from heat, and reserve.

In a 6-quart stockpot or Dutch oven, heat the olive oil until shimmery. Add the chicken and sausage, and saute, stirring, until nicely browned, about 10 minutes. Remove meat to a bowl, and reserve.

Add the diced vegetables, garlic, bay leaves, gumbo file and undrained rice to the pot, and bring to a boil. Stir to scrape up any crusty bits on the bottom of the pan from the meats. When water boils, add the chicken and sausage, the drained beans and the diced tomatoes with their juice.

Place the pot in the oven, covered, and bake for 10 minutes. Remove from oven, stir well and return to oven for additional 10 to 15 minutes, until the rice is fully cooked. Serve hot.

Serves 6