1 tablespoon seasoning salt
2 teaspoons thyme
1-1/4 teaspoons black pepper, divided
3-pound chicken parts
2 pounds stewing or stir-fry beef
1 cup canola or peanut oil, plus 2 tablespoons, divided
6 cups water, divided
2 cups uncooked long-grain rice
3 cups shredded green cabbage
1 bag (16 ounces) frozen mixed vegetables
1 can (28 ounces) stewed tomatoes
1 can (8 ounces) tomato paste
2 teaspoons salt
3/4 cup (about 1/2 pound) smoked turkey, cubed
1 large onion, chopped
1/2 teaspoon cayenne pepper
Sprinkle chicken and beef with the seasoning salt, thyme and pepper.
Heat 3/4 cup of the oil in a large skillet or wok. Brown the chicken and beef
in the oil; set aside but keep warm.
Bring 4 cups of water to a boil in a pot.
Add the rice and cook until about half done.
Sauté the cabbage in the 2 tablespoons of oil.
Add the frozen vegetables; set aside.
Add the stewed tomatoes, tomato paste, salt, pepper, smoked turkey, onion, cayenne
pepper and the cabbage mixture to the half-cooked rice.
Add the remaining 2 cups of water and bring to a boil.
Add the reserved chicken and beef.
Reduce the heat, cover and simmer on low until the rice and chicken are cooked,
about 45 minutes.