Chicken Jambalaya

This is another one of our staples, and I love it because once you chop the veggies and add everything into one pot, it sits there and cooks itself while you do other things. It is nice to have 20 minutes away from the stove while cooking dinner. It is also another one dish stovetop wonder, which also garners big points from me. Finally, it is pretty darn healthy, and tastes great as leftovers. Yay!





Chicken Jambalaya (from Better Homes & Gardens Cookbook, 11th Edition)
1 Small Onion, Diced
1 Medium Green Bell Pepper, Diced
1 Garlic Clove, minced
2 tsp Olive Oil
1 14.5 oz can of diced tomatoes
1 cup chicken broth or stock (I always use stock)
1 cup long grain white rice
1 tsp dried basil or thyme (I use fresh basil)
1/4 tsp pepper
1/4 to 1/2 tsp Tabasco Sauce
2 cups cubed cooked chicken (I just use the 6 oz precooked packages in the deli case)

Cook Onion, Pepper and Garlic in Oil over medium high heat until soft. Add rice and stir for about 30 seconds. Add Stock, Tomatoes, basil, pepper and Tabasco. Stir well to combine. Bring to a boil, then reduce temp to low and cover. Cook without peeking for 20 minutes. Add cubed chicken and stir into rice mix until well incorporated. Cook until heated through, another 3-5 minutes. Makes about 4 servings.



Nutrition Info per serving: Calories: 174, Fat: 5.1g (1.2 Sat, .5 Poly, 2.8 Mono), Carbs: 19.2g, Fiber: 1.4g