Quick Jambalaya

Olive Oil, 0.25 cup
Chicken Breast, no skin, 16 ounces
Salt, 0.5 tsp
Black Pepper, 0.5 tsp
Celery, raw, 3 stalk, finely chopped
Onions, raw, 1 medium, finely chopped
Green Bell Pepper, 1 Med., finely chopped
Jalapeno Peppers, 1 pepper, finely chopped
Hillshire Farm Lite Kielbasa, 16 oz, cut in 1/2" pieces
Garlic, 3 clove, minced
Chicken Broth, 2 cup
Old Bay seasoning, 1 tsp
Crushed Tomatoes, 14 oz
Brown Rice, 1 cup

Add spices or remove jalapeno pepper per taste
Add Andouille sausage in place of Kielbasa

Directions
1. Heat the oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces and set aside.
2. Add vegetables to the pot. Cook, stirring, for 5 minutes. Add sausage and cook 3 minutes more. Add garlic; cook 1 minute.
3. Stir in stock, Old Bay, tomatoes, and 1/2 cup of water then bring to a boil. Add rice and chicken.
4. Reduce heat and simmer for 5 minutes. Cover and cook low heat, until rice is tender and liquid is mostly absorbed, 45 to 50 minutes. Season with salt and pepper.


Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user LKWICKS.