Jambalaya

1 cup mushroom pieces, optional
1 teaspoon minced garlic clove
1/2 small onion, diced
1/2 green bell pepper, cut into chunks
3 cups chicken broth
1/2 lb. kielbasa, fully cooked
2 teaspoons butter
1 1/2 cups white rice
15 ounce diced tomatoes
Cayenne pepper, to taste

Cut sausage into small pieces. Melt butter; sauté garlic, onion, bell pepper, and mushrooms in large Fry Pan, over medium heat for 5 to 10 minutes or until onions are translucent. Add sausage and cook another a few more minutes. Add rice, sausage or shrimp, vegetables, chicken broth, diced tomatoes, and cayenne pepper to pan. Stir briefly to evenly distribute all ingredients. Cover and bring to a boil, reduce to simmer for 10 minutes or until rice is cooked thru. Remove from heat; let sit for 10 minutes.

Variations:
In place of diced tomatoes, increase the chicken broth to 4 cups and use a 5 oz. can of tomato paste in place of the diced tomatoes.
Use ½ lb. shrimp, fully cooked in place of Kielbasa.