Hale and Hearty Brown Rice Jambalaya
A healthier version of a traditional taste. Commonly used white rice has been replaced with brown. Low in fat and sodium-free, brown rice is and excellent source of magnesium, potassium and dietary fiber. This is a family friendly recipe, to kick-up the heat simply supplement the smoked sausage with spicy chorizo or bulk up on the cayenne pepper.
| 2 tbsp | olive oil | 25 mL |
| 1 lb | chicken pieces [thighs or breast] | 500 g |
| 1/2 lb | smoked sausage, cut into 1/2 inch [1 cm] pieces | 250 g |
| 1 cup | each: chopped onion, celery and green pepper | 250 mL |
| 2 | cloves garlic, minced | 2 |
| 1 cup | U.S. brown rice | 250 mL |
| 3 cups | chicken stock | 750 mL |
| 1/4 tsp | each: salt, freshly ground pepper and cayenne pepper | 1 mL |
| 1/2 cup | chopped fresh cilantro | 125 mL |
| Garnish: | sliced jalapeno peppers |
In 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 1 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 and leave covered 10 minutes. Garnish with sliced jalapeno peppers.
Makes 4 servings.
Source www.riceinfo.com
*Use GF stock and check sausage for gluten.
Loading ...
