Leftover Roast Pork Jambalaya

Name: Leftover Roast Pork Jambalaya Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 2 -3 cups leftover pork loin roast; 1 (32 ounce) box chicken broth; 1 cup water; 2 cups celery; 1 (14 ounce) can diced tomatoes with juice; 1 teaspoon salt; 1 1/4 cups rice; 3/4 cup onion; 2 tablespoons olive oil; 1/4 teaspoon thyme; 2 teaspoons garlic; 1/2 teaspoon garlic pepper seasoning; 2 bay leaves

Minutes to Prepare: 10
Minutes to Cook: 45

Number of Servings: 6

Ingredients

2 -3 cups leftover pork loin roast1 (32 ounce) box chicken broth1 cup water2 cups celery1 (14 ounce) can diced tomatoes with juice1 teaspoon salt1 1/4 cups rice3/4 cup onion2 tablespoons olive oil1/4 teaspoon thyme2 teaspoons garlic1/2 teaspoon garlic pepper seasoning2 bay leaves

Directions

Chop leftover cooked pork loin roast into bite-size pieces. Combine all ingredients in a dutch oven. Bring to a boil. Cover; reduce heat to a simmer. Cook 30-45 minutes or until rice is completely cooked. Remove bay leaves before serving.

Serving Size:�Makes six 1-1/2 cup servings

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 308.8
Total Fat: 10.3 g
Cholesterol: 39.9 mg
Sodium: 983.3 mg
Total Carbs: 36.0 g
Dietary Fiber: 2.2 g
Protein: 18.2 g

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