You can use precut frozen veggies, too. Also, you can substitute other meats for the chicken and turkey kielbasa.

1 (3 1/2-ounce) bag boil-in-bag rice
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 cup frozen chopped onion
1 cup frozen chopped green bell pepper
1 cup frozen cut okra
1 cup chopped celery
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
8 ounces turkey kielbasa, cut into 1-inch pieces
1 (14 1/2-ounce) can diced tomatoes with peppers and onion
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth

1 (3 1/2-ounce) bag boil-in-bag rice 2 tablespoons all-purpose flour 1 tablespoon vegetable oil 1 cup frozen chopped onion 1 cup frozen chopped green bell pepper 1 cup frozen cut okra 1 cup chopped celery 1 teaspoon bottled minced garlic 1/2 teaspoon dried thyme 1/4 teaspoon ground red pepper 2 cup s chopped roasted skinless, boneless chicken breasts (about 2 breasts) 8 ounces turkey kielbasa, cut into 1-inch pieces 1 (14 1/2-ounce) can diced tomatoes with peppers and onion 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth

Cook rice according to package directions, omitting salt and fat.

While rice cooks, combine flour and oil in a Dutch oven; saute over medium-high heat 3 minutes. Add onion and next 6 ingredients (onion through red pepper); cook 3 minutes or until tender, stirring frequently.

Stir in chicken, kielbasa, tomatoes, and broth; cook 6 minutes or until thoroughly heated. Serve over rice.