Chicken Jambalaya I

Packed with vegetables and a zippy tomato broth, this chicken and rice dish is a potent change of pace.

• Calories: 308 Calories

Ingredients

• 2 tablespoons butter
• ¼ teaspoon ground black pepper
• 1 ½ cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• ¼ cup chopped onion
• ½ teaspoon hot pepper sauce
• ½ teaspoon garlic salt
• 1 (14.5 ounce) can diced tomatoes
• ⅓ cup chopped celery
• ¼ cup chopped green bell pepper
• 2 cups cooked, cubed chicken meat
• ⅔ cup white rice

Recipe Instructions

Step 1

Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.

Step 2

Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.