Healthy Jambalaya Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| 1 small sweet green pepper, cored, seeded, and chopped | ||
| 1 medium size stalk celery, sliced thin 1 small yellow onion, chopped | ||
| Garlic | 1 Clove (5gm), minced | |
| Long grain rice | 3/4 Cup (16 tbs) | |
| 1 can low sodium tomatoes, chopped, with their juice | ||
| Low sodium chicken broth | 1 Cup (16 tbs) | |
| Dried thyme | 1/4 Teaspoon, crumbled | |
| 1/8 teaspoon each ground allspice, cloves, and cayenne pepper | ||
| 2 cups cubed cooked light chicken or turkey meat | ||
Directions
Heat the olive oil in a large saucepan over medium heat for 1 minute.
Add the green pepper, celery, onion, and garlic, and cook, stirring frequently, until the onion is soft about 5 minutes.
Add the rice and cook, stirring occasionally, 3 minutes longer or until the rice is golden.
Add the tomatoes, chicken broth, thyme, allspice, cloves, and cayenne pepper.
Bring to a boil, reduce the heat, and simmer, uncovered, for 15 minutes.
Add the chicken and cook 5 minutes longer or until the rice is tender.
Add the green pepper, celery, onion, and garlic, and cook, stirring frequently, until the onion is soft about 5 minutes.
Add the rice and cook, stirring occasionally, 3 minutes longer or until the rice is golden.
Add the tomatoes, chicken broth, thyme, allspice, cloves, and cayenne pepper.
Bring to a boil, reduce the heat, and simmer, uncovered, for 15 minutes.
Add the chicken and cook 5 minutes longer or until the rice is tender.
Chef
