Brown Rice Chicken Jambalaya

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

Brown rice can be stubborn. Make sure your lid has a tight seal. You can also substitute chicken with shrimp or sausage.

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