Brown Rice Chicken Jambalaya

Name: Brown Rice Chicken Jambalaya Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 2 tbsp olive oil; 2 tbsp paprika; 1 tbsp ground cumin; 1/2 tsp cayenne pepper; 1 tsp salt; 1 tsp fresh ground pepper; .5 cup canned diced tomato drained; 1 medium bell pepper chopped; 1/2 red onion chopped; 3 cup chicken broth (low sodium); 1 cup brown rice; 2 boneless skinless chicken breast

Minutes to Prepare: 10
Minutes to Cook: 50

Number of Servings: 4

Ingredients

2 tbsp olive oil2 tbsp paprika1 tbsp ground cumin1/2 tsp cayenne pepper1 tsp salt1 tsp fresh ground pepper.5 cup canned diced tomato drained1 medium bell pepper, chopped1/2 red onion, chopped3 cup chicken broth (low sodium) 1 cup brown rice2 boneless skinless chicken breast

Directions

Begin cooking chicken breast by boiling off to the side. In a separate pot, heat chicken broth. Prepare "spice mix" by mixing paprika, cumin, cayenne pepper, salt and ground pepper in small bowl and set aside. Heat olive oil in medium size pot. Add rice, onion and bell peppers to olive oil. Sautee for 4 minutes. Add tomatoes and spice mix to brown rice, continue browning for 3 minutes. Add warm chicken broth to rice and bring to boil. Let boil for 10 minutes. Reduce heat to low, cover, and simmer for 15 minutes. Shred cooked chicken breast. Add to rice and stir. Cover and allow to simmer for 30 more minutes. Check rice to make sure it's cooked. If not, allow to simmer 10 more minutes. Uncover, fluff and let sit for 2 minutes. Serve and enjoy!

Serving Size:�Makes 4 servings

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 297.7
Total Fat: 9.9 g
Cholesterol: 72.2 mg
Sodium: 1,460.7 mg
Total Carbs: 21.9 g
Dietary Fiber: 4.0 g
Protein: 31.1 g

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