6 servings (serving size: 1 1/2 cups)
Sprinkle chicken with black pepper. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; sauté 3 minutes. Remove chicken; set aside.
Combine sausage and next 5 ingredients in pan. Cook over medium-high heat until sausage is browned. Stir in chicken.
Dissolve bouillon cubes in hot water; stir in dressing. Add to pan, and bring to a boil. Stir in rice. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed. Toss before serving.