Instructions: Cut 1 bell pepper lengthwise into thin strips. Chop second pepper; reserve.

Heat oil in heavy 14-inch skillet or paella pan over medium-high heat. Add bell pepper strips; saute until softened, about 6 minutes. Using tongs, transfer pepper strips to bowl; reserve. Season chicken with salt and pepper. Add to skillet and cook until brown on all sides, about 12 minutes.

Transfer to plate. Add sausage to skillet; saute until golden, about 5 minutes. Using slotted spoon, transfer to plate with chicken.

Pour off all but 6 tablespoons drippings from skillet. Add mushrooms to skillet; saute over medium-high heat 5 minutes. Stir in tomatoes, garlic and chopped bell pepper and bring to boil. Reduce heat and simmer until almost all liquid evaporates, about 35 minutes.

Add green beans and next 7 ingredients to skillet. Stir in rice, chicken, sausage and 6 cups hot broth; bring to boil. Reduce heat to medium; simmer uncovered until chicken is cooked, adding more broth if mixture seems dry, about 30 minutes. Let stand 5 minutes. Top with pepper strips. Garnish with lemon.

Serves 8.

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