Brown Rice Jambalaya
Nice nuttiness from the brown rice, also lower in fat and sodium free, it says, from the local newspaper. We liked it a lot!!
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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 1
- 1⁄2
- 1cup chopped onion
- 1cup chopped celery
- 1cup chopped green pepper
- 2
- 1cup brown rice
- 3cups chicken stock
- 1⁄4teaspoon salt
- 1⁄4teaspoon fresh ground pepper
- 1⁄4teaspoon cayenne pepper
- 1⁄2
- 1 -2sliced jalapeno pepper
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DIRECTIONS
- In a large Dutch oven, heat oil over medium high heat, Add chicken, browning well on all sides; transfer chicken to plate, add sausage; cook until browned.
- Add onions, celery, green pepper and garlic; cook until softened, about 5 minutes.
- Add rice; stir to coat and continue cooking one minute.
- Add stock, salt, pepper and cayenne; bring to boil stirring well.
- Nestle chicken pieces into rice.
- Cover, cook over low heat until chicken is cooked through, liquid is absorbed and rice is tender, about 30 minutes.
- Remove from heat, stir in cilantro or parsley and leave covered 10 minutes.
- Garnish with sliced jalapeño.
- (I added the jalapeño into the jambalaya with the green pepper, rather than use it as a garnish).
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