Jumble-aya

This is by no means a traditional Jambalaya recipe.  That's why I'm calling it Jumble-aya.  I typically make this with two or three meats.  What I love most about this meal is that it takes no planning, can be thrown together quickly and it makes great leftovers for lunch the next day (or two).

Jumble-aya
As always, there are no exact measurements.
Smoked Sausage
Chicken Tenders
Ground Beef
Marinara Sauce
Chicken Broth
Creole Seasoning
Minute Rice
Slice the chicken tenders and smoked sausage into bite size pieces.  Brown the ground beef with creole seasoning.  Add the chicken and smoked sausage.  Cook until chicken is no longer pink.  Add the chicken broth and marinara sauce.  Bring just to a boil and add in the minute rice.  Cook on medium heat for about 5 minutes, or until the rice is tender.