Categories: Poultry, Stews 
      Yield: 8 servings 
  
      1 tb Olive oil 
      1 md Onion, finely chopped 
      1 md Green bell pepper, stemmed, 
           Seeded and coarsely chopped 
      1 md Red bell pepper, stemmed, 
           Seeded and coarsely chopped 
      2 md Cloves garlic, peeled and 
           Minced 
      2    14 1/2 oz. cans diced 
           Tomatoes in puree 
      1    14 1/2 oz. can low-sodium 
           Chicken broth 
      1 ts Paprika 
    1/2 ts Onion powder 
    1/2 ts Garlic powder 
    1/2 ts Dried thyme leaves, crushed 
    1/2 ts Ground cumin 
  1 1/2 lb Turkey breast with bone, 
           Skin removed 
    1/2 lb Turkey sausage, such as 
           Polish or kielbasa, cut into 
           1/4 inch slices 
      1 c  Uncooked white rice 
    1/4 ts Hot sauce 
    1/4 ts Salt 
    1/4 ts Freshly ground black pepper 
  
  1. In a large pot, heat the olive oil over medium heat.  Add the onion, 
  green and red bell peppers; saute 5 minutes.  Add the garlic and saute 2 
  minutes. 
  2. Add the tomatoes, broth, paprika, onion powder, garlic powder, thyme 
  and cumin; bring to a boil, reduce the heat and simmer 10 minutes. 
  3. Add the turkey breast to the pot.  Cover and cook at a low simmer 45 
  minutes, until cooked through.  Remove the turkey from the pot and cool 
  slightly.  Dice the turkey. 
  4. While the turkey is cooling, add the sausage and rice.  Cover and cook 
  on medium-low heat 15 minutes.  Stir occasionally during the cooking time. 
  5. Put the diced turkey back into the pan with the hot sauce, salt and 
  pepper.  Cook on medium-low heat 10 minutes until the sausage is cooked 
  through.