Skillet Jambalaya

Most jambalaya recipes I've seen have shrimp in them.  I think shrimp is (or are?) gross.  But this one didn't, and it does have sausage in it.  It says Italian sausage, but we used smoked sausage, which we love even though it's not good for you.  This is from the $5 Dinner Mom cookbook.  We had it with warm sliced French bread.

Skillet Jambalaya
1/2 lb boneless skinless chicken breasts, cut into 1 inch pieces
1/2 lb italian sausage links, sliced into 1/2 inch rounds (we used smoked sausage)
1 tbsp olive oil
2 cups chopped onion
1 cup chopped green pepper
2 celery stalks, chopped
1 can (15 oz) diced tomatoes, undrained
1 tbsp creole seasoning (I used a bit less because I remember how spicy it was the last time I used it)
1 1/2 cups white rice
2 to 2 1/4 cups hot water

In a large skillet, brown the chicken and sausage pieces in the oil over medium-high heat.  Add the onion, pepper, and celery and cook with the meats for 5-7 minutes.  Stir in the tomatoes and creole seasoning and bring to a boil.  Stir in the rice and enough water to cover the rice.  Stir and press the rice down into the liquid.  Cover, reduce heat to low, and cook for 18-20 minutes (everyone who writes recipes containing real rice [vs minute rice] vastly underestimate how long it will take to cook it...mine took 45 minutes!  Bunch of liars...they know nobody would make their recipes if they told the truth, probably).  Stir once while the rice is cooking, quickly replacing lid to keep steam from escaping.  When the rice is tender (the next day)(just kidding), remove from heat and cool slightly before serving.

The rice STILL wasn't quite done when we ate it, but I had to go to work so we couldn't wait any longer.  The taste of it was good, although the kids just picked the chicken and sausage out of theirs, but I couldn't blame them.  I'm mad at this recipe, so I'm not keeping it.  I have other recipes along this line that cook faster and don't lie about it.