Monday, January 17, 2011

chicken jambalaya


1/3 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green sweet pepper
2 Tablespoons olive oil
1 14 ½ ounce can of chopped tomatoes
1 ½ cups chicken broth
2/3 cup long grain rice
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 to ½ bottled hot pepper sauce, or ½ teaspoon cayenne pepper
1 bay leaf
2 cups cubed, cooked chicken

1. In a large skillet cook celery, onion and sweet pepper in oil till vegetables are tender but not brown.
2. Stir in undrained tomatoes, chicken broth, uncooked rice, basil, garlic powder, pepper, hot pepper sauce, and bay leaf. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or till rice is tender. Stir in chicken or turkey; heat through. Discard bay leaf. Makes 4 servings.

354 calories, 12 grams total fat, 3 grams saturated fat, 68 mg chol., 610 sodium, 32 grams carbs, 2 grams fiber, 27 grams protein. 15% vitamin A, 37% vitamin C, 22% iron.

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