Heat a large pot on the stove over medium heat. While the pot is heating up, dice up onions, garlic, celery, and bell pepper.
Once the pot is warm, melt the butter.
When the butter is melted, add (white) onions, bell pepper, celery, and garlic.
Cook until onions are translucent.
Next, add the green onions, chicken, and andouille sausage.
Cook for about five minutes, until the chicken is mostly white - it is okay if it is not fully cooked.
Now add chicken broth and use it to deglaze the bottom of the pot.
Then add tomato paste, diced tomatoes, salt, cayenne pepper, and the bay leaf. Mix everything together and make sure the tomato paste gets evenly encorporated.
Bring to a boil and simmer for about 10 minutes.
Finally, add rice and mix to combine.
Simmer for 25 - 30 minutes until all of the liquid is absorbed.
Fluff with a fork and serve immediately.