Non- Creole Take on Jambalaya

Since my husband is super picky, this has become a great go to meal. It can be dressed up nicely with chilies and such, but I usually make it pretty plain. If we ate shrimp, I bet that would be good in it also. I also make a large portion so we can have 2 nights and freeze the rest or send over to the in laws.

Non-Creole Jambalaya
1-2 chicken breast
1 polish sausage (cut in half and then slice)
1 can petite diced tomatoes (do not drain)
1 diced bell pepper (I use green and red OR orange and yellow...whatever)
2-3 cups hot cooked rice (I usually add 2c uncooked rice  and 4c water into the rice cooker and then use 3/4 of the cooked rice)
2 T hot sauce

Boil chicken for 10-12 minutes and then shred. In a separate pan, saute the sausage and peppers in just a dab of oil. I usually do this while the rice is cooking. Once the peppers are soft, I add the remaining ingredients. Mix it together and let cook down a bit. (I usually add extra hot sauce because we like it spicy!)
Serve hot with a nice warm crusty bread and a yummy green salad.