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. Bon Appetit May 1995 Per serving: 4712 Calories (kcal); 331g Total Fat; (62% calories from fat); 303g Protein; 147g Carbohydrate; 1358mg Cholesterol; 5476mg Sodium Food Exchanges: 1 Grain(Starch); 38 Lean Meat; 24 1/2 Vegetable; 0 Fruit; 41 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.