xiaoxl/recipe_data huggingface dataset:
Nut Butter Balls


Ingredients:
peanut butter, blackstrap molasses, blackstrap molasses, honey, oats, skim milk powder, coconut, toasted sesame seeds

Directions:
Thoroughly mix the first three ingredients.
Add the oats and coconut plus anything additional and stir to coat.
Form into a 1 inch round cylinder using wax paper.
Chill for about 30 minutes or longer and cut and roll into golf ball sized or smaller pieces.
Roll each ball in a dish of sesame seeds (whole or ground] to coat.
Almond-orange Tossed Salad


Ingredients:
sugar, iceberg lettuce, romaine lettuce, mandarin oranges, avocado, celery, green onions, sugar, cider vinegar, fresh parsley, salt, pepper

Directions:
In a small skillet over medium-low heat, cook sugar, without stirring, for 12-14 minutes or until melted.
Add almonds; stir quickly to coat.
Remove from the heat; pour onto waxed paper to cool.
In a large serving bowl, combine the iceberg lettuce, romaine, oranges, avocado, celery, onions and almonds.
In a jar with a tight fitting lid, combine the dressing ingredients; shake well.
Drizzle over salad; toss gently to coat. Yield: 8 servings.
Taste of Home.
Moms' Hungarian Goulash


Ingredients:
yellow onions, bell peppers, Hungarian paprika, salt, black pepper, water, boneless beef cubes, cayenne, flour

Directions:
Which ever type of meat you use, cut into bite size pieces and set aside. Roughly chop your onions and peppers and in large pot add oil, onions, peppers and saute til soft add meat and just brown slightly.  Add paprika, cayenne (if using]. To this also add your flour and stir until combined. Don't add all 4 cups of water at once! Add enough water to just cover (you should still be able to see the meat - too much water and you'll make soup].
Cover and bring to boil. Once this boils, lower heat to med low and let simmer for about 1 1/2 hours. It has to cook slowly to really absorb flavors and the meat must be very soft. Stir occasionally so that the bottom doesn't stick and burn and if you need to add LITTLE bit of water.  It has to be thick once it's cooked through.
Test your meat for doneness, if it's easily cut with a fork it's good. Season with salt and pepper. You can serve with cooked noodles, rice or mashed potatoes.
We do the mashed potatoes.   And if we have leftover mashed potatoes (I make a lot of mashed potatoes!] I always make my "Potato Fake Out".
Tangy Beet Jam


Ingredients:
lemon juice, sugar, strawberry Jell-O gelatin dessert, raspberry Jell-O gelatin, cinnamon

Directions:
Combine beet juice, lemon juice (I used Real Lemon and Sure-Jell].
Heat on high until boiling, stirring constantly.
Stir in sugar, Jell-O and cinnamon.
Boil for 7 minutes, stirring constantly. Don't leave it or it will boil over (I know].
Put in hot sterile jars and seal.
Green Pepper Steak


Ingredients:
soy sauce, green pepper, water, cornstarch, rice

Directions:
Toss steak with soy sauce.
Brown meat on one side in oil over medium heat.
Add green pepper,cook and stir until meat is completely brown.
Mix water and cornstarch, add to meat and cook and stir until peppers are tender and sauce has thickened.
Serve with rice or noodles.
Honey-Almond Cookies


Ingredients:
all-purpose flour, baking soda, salt, sugar, honey, butter, margarine, vanilla extract

Directions:
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl.
Combine sugar, honey, butter, and oil in a bowl; beat at medium speed of a mixer until well-blended. Add extracts and egg white to sugar mixture. Beat until well-blended. Stir in flour mixture (dough will be sticky].
Coat hands lightly with cooking spray; divide dough into 2 equal portions. Shape each portion into a 9-inch log. Wrap logs individually in plastic wrap; freeze 3 hours or until firm.
Preheat oven to 375°.
Cut each log into 24 (1/4-inch] slices, and place 1 inch apart on baking sheets coated with cooking spray. Press almonds into cookies. Bake at 375° for 9 minutes. Cool 2 minutes or until firm. Remove cookies from pans; cool on wire racks.
Yield: 4 dozen (serving size: 1 cookie].
Calories 49(35% from fat]; Fat 1.9g (sat 0.7g,mono 0.6g,poly 0.4g]; Protein 0.7g; Cholesterol 3mg; Calcium 3mg; Sodium 30mg; Fiber 0.2g; Iron 0.3mg; Carbohydrate 7.4g.
Flank Steak with Garlic Sauce


Ingredients:
fresh ginger, soy sauce, pepper, parsley, water, sugar, garlic

Directions:
Prepare grill or turn on broiler.
Using a sharp knife, cut 1/4 inch deep crosshatch pattern in steaks.
Place steak in a shallow nonreactive dish.
Combine ginger, 1-1/2 Tbs.
soy sauce, 2 tsp.
sesame oil, 1 Tbs.
rice wine vinegar and pepper in a bowl and pour over steak, rubbing into cuts.
Cover and marinate at least 45 minutes in refrigerator.
Combine remaining soy sauce, sesame oil and rice vinegar with parsley, water, sugar and garlic in a jar with a tight-fitting lid.
Shake vigorously and refrigerate until ready to use.
Grill or broil steak 4-5 minutes per side for medium-rare meat.
Cook longer if desired.
Let stand 10 minutes before cutting across the grain into thin slices.
Serve sauce over steak.
Vegetarian Black Bean Chili


Ingredients:
oranges, olive oil, onions, garlic cloves, chili powder, ground cumin, cinnamon, black beans, diced tomatoes, sour cream, plain yogurt, fresh cilantro

Directions:
Grate oranges so that you have 1 1/2 teaspoons orange zest; juice both oranges.
Heat olive oil in a saucepan over medium heat and cook onions until they start to soften, about 5 minutes; add garlic and spices and stir well.
Stir in beans, tomatoes, half the orange juice simmer until heated through and the flavors blend, about 15 minutes.
Stir in the orange zest and remaining orange juice; season with hot sauce, salt and pepper.
Ladle into serving bowls and top with a dollop of sour cream, or plain yogurt, and cilantro, if desired.
Fatoosh
Category: salad
By WINNIFRED

Sumac is available at Middle Eastern food stores. It may be left out of this salad, but the flavor to me is important to the overall taste.

Ingredients:
2  pita breads
8 leaves romaine lettuce, torn into bite-size pieces
2  green onions, chopped
1  cucumber, chopped
3  tomatoes, cut into wedges
¼ cup chopped fresh parsley
1 clove garlic, peeled and chopped
2 tablespoons sumac powder
¼ cup lemon juice
¼ cup olive oil
1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped fresh mint leaves

Directions:
Preheat oven to 350 degrees F (175 degrees C). Toast pitas 5 to 10 minutes in the preheated oven, until crisp. Remove from heat, and break into bite size pieces. In a large bowl, toss together toasted pita pieces, romaine lettuce, green onions, cucumber, and tomatoes. In a small bowl, mix the parsley, garlic, sumac powder, lemon juice, olive oil, salt, pepper, and mint. Pour over the pita mixture, and toss just before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 164.1
Fat: 9.5 g
Saturated fat: 1.3 g
Carbohydrates: 17.8 g
Sugars: 3 g
Dietary fiber: 2.5 g
Protein: 3.2 g
Sodium: 502.9 mg
Super Easy Baked Chicken Parmesan for Two


Ingredients:
parmesan cheese, salt, egg, boneless skinless chicken breasts, mozzarella cheese

Directions:
Preheat the oven to 400 degrees F.
Lightly spray a pie plate or a foil-lined baking sheet with cooking spray; set aside.
Combine Parmesan, breadcrumbs, and salt in a shallow dish (I use a paper plate]. Place egg in a separate shallow dish.
Dip each side of each chicken breast in egg, then dredge in the breadcrumb mixture. Place on prepared pan.
Bake for 18 minutes, flipping once halfway through, until done.
Take the chicken out and switch the oven to BROIL.
Divide the sauce evenly and pour over each piece of chicken. Sprinkle evenly with the mozzarella cheese.
Broil 2 minutes or until the cheese melts.
Burrata Chicken Sliders
Category: uncategorized
By BelGioioso Cheese

Burrata adds extra creamy goodness to grilled chicken sliders.

Ingredients:
6  thinly sliced boneless chicken breasts (or cutlets)
1 pinch Salt and pepper
1 tablespoon olive oil
12  slider buns, split
1  tomato, thinly sliced
12  fresh basil leaves
1 (8 ounce) package BelGioioso burrata cheese, sliced to include filling

Directions:
Cut chicken breasts in half to fit a slider bun. Season both sides of chicken with salt and pepper. Lightly oil a grill or pan-grill over medium heat. Grill chicken until no longer pink inside, about 5 minutes per side. Set aside. Toast buns by grilling them cut-side down. For each sandwich, layer cooked chicken breast, tomato slice, fresh basil leaf, and burrata slice between the toasted slider buns.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 12 sliders

Calories: 211.3
Fat: 8.9 g
Saturated fat: 0.6 g
Carbohydrates: 159.6 g
Sugars: 0.5 g
Dietary fiber: 0.8 g
Protein: 18.6 g
Cholesterol: 32.3 mg
Sodium: 100 mg
Chicken Breast Amandine


Ingredients:
olive oil, boneless chicken breasts, dry white wine, water, garlic clove, salt, butter, fresh parsley, lemon juice

Directions:
Heat oil over moderately-high heat until hot but not smoking and brown chicken, patted dry and seasoned, for 2 minutes on each side.
Reduce heat to moderately-low, cook chicken for 6 minutes more on each side, or until it is cooked through, and transfer to 2 plates.
Cook almonds in oil over moderate heat, stirring, for 1 minute, or until golden, and transfer to paper towel to drain.
Add wine, water and garlic paste to skillet and boil until reduced by half.
Remove from heat and stir in butter, parsley, almonds, lemon juice and season to taste.
Spoon sauce over chicken.
Serve with buttered orzo and steamed broccoli.
Porcupine Meatballs III
Category: main-dish
By DKOSKO

These tangy meatballs are fun to make, and kids love them!

Ingredients:
1 (10.75 ounce) can  condensed tomato soup
1 pound ground beef
1 cup uncooked instant rice
1  egg, slightly beaten
¼ cup minced onion
1 teaspoon salt
2 tablespoons shortening
1 clove garlic, minced
1 teaspoon prepared mustard

Directions:
In a large bowl, thoroughly mix 1/4 cup of the tomato soup with the ground beef, rice, egg, onion and salt. Firmly shape into 16 meatballs. In a small bowl, mix remaining tomato soup with a half soup can of water and the mustard. Melt the shortening in a large skillet over medium heat. Place garlic and meatballs in the skillet. Cook, gently stirring, until evenly browned; drain. Pour tomato soup and mustard mixture over the meatballs and simmer, stirring occasionally, for 20 minutes, or until meatballs are cooked through.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 457.6
Fat: 24.3 g
Saturated fat: 8.2 g
Carbohydrates: 33.2 g
Sugars: 6 g
Dietary fiber: 1.3 g
Protein: 25.7 g
Cholesterol: 122.4 mg
Sodium: 1090.7 mg
Ashlei's Smoked Trout Dip
Category: appetizers-and-snacks
By ashlei

I always have the trout dip at one of my favorite restaurants. I have finally figured out the recipe (or at least my delicious version.) Serve with crusty baguette chips, pita chips, bagel chips, etc.

Ingredients:
8 ounces smoked trout, skin removed, flaked
8 ounces cream cheese
⅓ cup sour cream
1  green onion, finely chopped
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon lemon juice
½ teaspoon prepared horseradish  (Optional)
1 pinch cayenne pepper
ground black pepper to taste

Directions:
Combine trout, cream cheese, sour cream, green onion, Worcestershire sauce, garlic powder, paprika, lemon juice, horseradish, cayenne pepper, and black pepper in a bowl; stir until blended. Cover and refrigerate for 30 minutes.

Prep time: 5 mins
Total time: 35 mins
Yields: 8 servings

Calories: 176.8
Fat: 14 g
Saturated fat: 8.1 g
Carbohydrates: 2.3 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 10.5 g
Cholesterol: 57.8 mg
Sodium: 111.4 mg
Potato Pancakes


Ingredients:
potatoes, onion, egg, all-purpose flour, baking powder, table salt, black pepper

Directions:
Peel potatoes and chop into 4 to 6 pieces (depending on size of potatoes].
Peel and chop onion into 6 pieces.
In an electric blender add egg, egg whites and 3 or 4 pieces of potato with 2 pieces of onion. Blend until smooth.
Add flour, baking powder and salt & pepper to taste.
Gradually add the rest of the potatoes and onion until the mixture is smooth and consistent.
Spray a large skillet with non-stick cooking spray.
Heat skillet on high until a drop of water evaporates instantly.
Pour batter to form any size pancakes desired.
Reduce heat to medium.
Cook both sides until golden brown.
Store pancakes in a warm oven until all the batter has been used.
Basic Irish Soda Bread With Cheese
Category: bread
By lauralafing

This is the most simple Irish Soda Bread recipe I've ever used.  I learned it from an old Irish gentleman years ago, and it's been my favorite ever since.  You can make it simply, and without the cheese, or add the cheese.  With or without it, this recipe is great served with soups!

Ingredients:
2  eggs, beaten
⅓ cup grated Parmesan cheese
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup milk, or as needed

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Beat eggs in a bowl and set aside. Place the Parmesan cheese into a shallow bowl. In a bowl, mix the flour, salt, and baking soda until well combined. Add in milk, several tablespoons at a time, until the mixture forms a soft dough. Turn the dough out onto a well-floured work surface, and knead several times until the dough comes together. Roll the dough out into a rectangle about 1/2 inch thick, and cut into 2x3-inch squares.  Brush each square with beaten egg, and dip the top of the square into the Parmesan cheese. Place the squares onto the prepared baking sheet. Bake in the preheated oven until the squares are lightly browned, about 10 minutes.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 6 servings

Calories: 215
Fat: 4.1 g
Saturated fat: 1.9 g
Carbohydrates: 34 g
Sugars: 2.2 g
Dietary fiber: 1.1 g
Protein: 9.5 g
Cholesterol: 69.2 mg
Sodium: 407.5 mg
Rustic Dinner Rolls


Ingredients:
warm water, honey, bread flour, whole wheat flour, salt

Directions:
Whisk water, yeast, and honey in bowl of stand mixer until well combined, making sure no honey sticks to bottom of bowl.
Add flours and mix on low speed with dough hook until chohesive dough is formed, about 3 minutes.
Cover bowl with plastic wrap and let sit at room temperature 30 minutes.
Remove plastic wrap and eveny sprinkle salf over dough.
Knead on low speed 5 minutes. (If dough creeps up attachment, stop mixer and scrape down using well floured hands or greased spatula.].
Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute.
If dough is very sticky, add 1-2 tablespoon flour and continue mixing 1 minute.
Lightly spray 2 quart bowl and with nonstick cooking spray; transfer dough to bowl and cover with plastic wrap.
Let dough rise in warm, draft-free place until doubled in size, about 1 hour.
Fold dough over itself; rotated bowl quarter turn and fold again.  Rotate bowl again and fold once more.
repeat the entire "fold three times and rest for 30 minutes" step a second time.
Cover with plastic wrap and let rise 30 minutes.
Spray two 9-inch round cake pans with nonstick cooking spray and set aside.
Transfer dough to floured work surface, sprinkle top with more flour.
Using bench scraper cut dough in half and gently stretch each half into 16-inch cylinders.
Divide each cylinder into quarters, then each quarter into 2 pieces (you should have 16 pieces total], and dust top of each piece with more flour.
With floured hands, gently pick up each piece and roll in palms to coat with flour, shaking off excess and place in prepared cake pan.
Arrange 8 dough pieces in each cake pan, placing 1 piece in middle and others around it making sure cut side faces up.
Loosely cover pans with plastic wrap and let rolls rise until doubled in size, about 30 minutes (dough is ready when it springs back slowly when pressed lightly with finger].
Thirty minutes before baking, adjust rack to middle position and heat oven to 500 degrees.
Remove plastic wrap from pans, spray rolls lightly with water, place in oven.
Bake 10 minutes until tops of rolls are brown; remove from oven.
Reduce oven temperture to 400 degrees; using kitchen towels or mitts, invert rolls from both pans onto rimmed baking sheet.  When cool enough to handle, turn right side up, pull apart, and space evenly on a baking sheet.
Continue to bake until rolls evelop deep golden brown crust and sound hollow when tapped on bottom, 10 to 15 minutes; rotate baking sheet halfway through baking time.   (partially baking in pans first helps to set their shape during rising but leave soft spots where they touch - transfering to baking sheet ensures finished rolls are golden and crisp all around].
Transfer rolls to wire rack and cool to room temperature.
Chilled Glass of Shahi Meethi Lassi


Ingredients:
pistachios, sugar

Directions:
Put curd and sugar in a bowl and mix well, with constant churning. You can also use the mixer. But it is nice to use a hand churn.
Gently run slowly until sugar dissolves completely.
Then add some cool water to it and then run for a while. If you are using mixer, then do not add water.
Now add finely chopped pieces of pistachios and almonds in the glass.
Now put the lassi in the glass.
By mashing with a churn, the butter rises upwards in the form of foam in the bowl.
Take the butter in the spoon and put it on top of the glass.
Now put the remaining pistachios and almond slivers, and chopped rose petals on that butter as garnishing.
Your Shahi Meethi Lassi is ready. Enjoy!
If you prefer chilled, then you can replace cold water with ice cubes.
Vietnamese-Style Caramel Chicken With Broccoli


Ingredients:
baking soda, boneless skinless chicken thighs, sugar, fish sauce, fresh ginger, broccoli, cornstarch, pepper

Directions:
combine baking soda and 1 1/4 cups cold water in large bowl.  Add chicken and toss to coat.  Let stand at room temperature for 15 minutes.  Rinse chicken in cold water and drain well.
Meanwhile, combine sugar and 3 tablespoons water in small saucepan.  Bring to boil over medium-high heat and cook, without stirring, until mixture begins to turn golden, 4 to 6 minutes.  Reduce heat to medium-low and continue to cook, gently swirling saucepan, until sugar turns color of molasses and registers between 390 and 400 degrees, 4 to 6 minutes longer.  (Caramel will produce some smoke during the last 1 to 2 minutes of cooking.]  Immediately remove saucepan from heat and carefully pour in 3/4 cup hot water (mixture will bubble and steam vigorously].   When bubbling has subsided, return saucepan to medium heat and stir to dissolve caramel.
Transfer caramel to 12-inch skillet and stir in fish sauce and ginger.  Add chicken and bring to simmer over medium-high heat.  Reduce heat to medium-low, cover, and simmer until chicken is forktender and registers 205 degrees, 30 -40 minutes, flipping chicken halfway through simmering.  Transfer chicken to serving dish and cover to keep warm.
Bring 1 inch water to boil in Dutch oven.  Lower insert or steamer basket with broccoli into pot so it rests above water; cover and simmer until broccoli is just tender, 4.5 to 5 minutes.  Transfer broccoli to serving dish with chicken.
While broccoli cooks, bring sauce to boil over medium-high heat and cook until reduced to 1 1/4 cups, 3 to 5 minutes.  Whisk cornstarch and 1 tablespoon water together in small bowl, then whisk into sauce; simmer until slightly thickened, about 1 minute.  Stir in pepper. Pour 1/4 cup sauce over chicken and broccoli.  Sprinkle with cilantro and serve, passing remaining sauce separately.
Hot Dog Soup
Category: soups-stews-and-chili
By Nancy Carole

My mother, Marea Mooney, made this soup for her six children. It is a warm and filling mixture of potatoes, green beans, and frankfurters that's easy to make and perfect for a cold winter day. Adjust ingredients to taste. We all love it; hope you do, too! Serve with salad and warm rolls.

Ingredients:
1  onion, chopped
2 tablespoons margarine
3  potatoes, peeled and cubed
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can chicken broth
1 (9 ounce) package frozen green beans
1 (16 ounce) package beef frankfurters, cut into bite size pieces

Directions:
Place the onion and margarine in a large saucepan over medium heat. Slowly cook and stir until the onion is soft. Mix in the potatoes and enough water to cover. Bring to a boil. Reduce heat and mix in the tomato sauce, chicken broth, green beans and frankfurters. Simmer 30 minutes, or until potatoes are tender.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 cups

Calories: 394.2
Fat: 25.9 g
Saturated fat: 9.4 g
Carbohydrates: 28.4 g
Sugars: 7 g
Dietary fiber: 4.3 g
Protein: 12.1 g
Cholesterol: 41.1 mg
Sodium: 1385.3 mg
Ginger Chicken Burgers


Ingredients:
ground chicken, lime, fish sauce, leek, egg, ginger powder

Directions:
Mix all ingredients vigorously together in a bowl., Roll into balls, press into patties 2 cm thick., Fry in a pan on medium heat in olive oil for about 3 minutes on each side., Serve as desired.
Pesto Turkey Burgers
Category: meat-and-poultry
By ELADOUSA

This is an awesome turkey burger with garlic, pesto, feta cheese, and seasoned salt.  Even my husband liked it and he typically will only eat traditional burgers!

Ingredients:
1 ¼ pounds lean ground turkey
2 tablespoons basil pesto
1 teaspoon minced garlic
½ cup crumbled feta cheese
1 ½ teaspoons seasoned salt
½ cup bread crumbs
½ teaspoon seasoned salt

Directions:
Preheat an outdoor grill for medium-high heat. Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended. Form into 4 patties. Grill pesto burgers until no longer pink in the center, about 5 minutes per side. Sprinkle with seasoned salt halfway through cooking.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 turkey burgers

Calories: 353.6
Fat: 19 g
Saturated fat: 6.7 g
Carbohydrates: 11.7 g
Sugars: 1.6 g
Dietary fiber: 0.9 g
Protein: 34.1 g
Cholesterol: 124 mg
Sodium: 906.7 mg
Sauteed Chicken With Tomato-Saffron Vinaigrette


Ingredients:
rice vinegar, hot paprika, saffron, extra virgin olive oil, shallot, fresh thyme, cherry tomatoes, boneless skinless chicken breast halves, frisee

Directions:
Mix vinegar, 1/2 teaspoon paprika, and saffron in medium bowl.
Mix in 3 tablespoons oil, shallots, and 1 tablespoon thyme.
Stir in tomatoes.
Season to taste with salt and pepper.
Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat.
Sprinkle chicken breast halves with remaining 1 teaspoon paprika, 1 tablespoon thyme, and salt and pepper.
Add to skillet and saute until cooked through, turning often, about 12 minutes.
Transfer chicken to work surface and slice.
Divide frisee among 4 plates and top with sliced chicken.
Spoon vinaigrette over and serve.
Poor Man’s Paella


Ingredients:
olive oil, smoked sausage, boneless skinless chicken breasts, onion, bell peppers, paprika, cumin, cayenne, garlic cloves, diced tomatoes, white rice, chicken broth, bay leaf, dried parsley

Directions:
Heat oil in a 12-inch skillet with high sides. Add the smoked sausage to the pan and brown. Removed from the pan and set aside.
Pat chicken breasts dry and season with salt and pepper on both sides. Over medium-high heat, brown both sides of the chicken breasts. Remove from the pan and tent with foil.
Add the onion and all the peppers and cook, scrapping up the brown bits from the pan. Cook until the vegetables have softened.
Add the garlic and cumin, paprika, and cayenne; cook until fragrant, about a minute. Add the tomatoes and rice and stir until coated.
Pour in the chicken broth and add the bay leaf and bring to a boil. Cover and reduce heat to simmer. Cook until the rice is tender (roughly 20-30 minutes, try to leave covered.].
Once the rice is cooked, add salt and pepper to taste. Dice the chicken into 1-inch pieces and add it and the smoked sausage to the pan.
Stir in the parsley and peas and cover, continue to cook over low heat until the any pink that might remain is cooked from the chicken and the chicken and sausage is heated through.