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 an 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

Hale and Hearty Brown Rice Jambalaya

Makes 4 servings.


  • 2 tbsp (25 mL) olive oil
  • 1 lb (500 g) chicken pieces [thighs or breast]
  • 1/2 lb (250 g) smoked sausage, cut into 1/2 inch [1 cm] pieces
  • 1 cup (250 mL) each: chopped onion, celery and green pepper
  • 2 cloves garlic, minced
  • 1 cup (250 mL) U.S. brown rice
  • 3 cups (750 mL) chicken stock
  • 1/4 tsp (1 mL) each: salt, freshly ground pepper and cayenne pepper
  • 1/2 cup (125 mL) chopped fresh cilantro
  • Garnish: sliced jalapeno peppers


  1. 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.
  2. 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.
  3. Remove from heat, stir in cilantro and leave covered 10 minutes. Garnish with sliced jalapeno peppers.