Cajun Chicken and Rice with Veggies and Beans

Slice the smoked sausage into rounds and cut the chicken tenders into bite-sized pieces. Slice the onion and bell peppers into thin strips, and slice the scallions diagonally, keeping white and green parts separate.

Heat a large skillet or Dutch oven over medium-high heat. Add the smoked sausage slices and cook until lightly browned, about 3-4 minutes, stirring occasionally.

Add the chicken pieces to the skillet and cook until no longer pink inside, about 5-6 minutes, stirring occasionally.

Add the sliced onion and bell peppers to the skillet and sauté until softened, about 4-5 minutes, stirring frequently.

Pour the water into the skillet and bring to a boil over medium-high heat.

Stir in the two packets of Cajun Sides Red Beans & Rice mix, breaking up any clumps and mixing well until fully incorporated.

Reduce heat to medium-low and simmer uncovered for 8-10 minutes, stirring occasionally, until the rice is tender and the liquid is mostly absorbed.

Fold in the white and light green parts of the sliced scallions, reserving some green tops for garnish. Taste and adjust seasonings as needed.

Transfer to serving bowls and garnish with the reserved scallion greens before serving.