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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is a great dish to serve at parties, relates Lynn Desjardins of Atkinson, New Hampshire. It's just as good as, if not tastier than, the high-fat version. And it reheats well. Ingredients:
3/4 pound boneless skinless chicken breasts, cubed |
3 cups reduced-sodium chicken broth |
1-1/2 cups uncooked brown rice |
4 ounces reduced-fat smoked turkey sausage, diced |
1/2 cup thinly sliced celery with leaves |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
2 to 3 teaspoons cajun or creole seasoning |
1 to 2 garlic cloves, minced |
1/8 teaspoon hot pepper sauce |
1 bay leaf |
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained |
Directions:
1. In a large nonstick skillet lightly coated with cooking spray, saute chicken for 2-3 minutes or until chicken is no longer pink. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until heated through.
2. Stir in tomatoes; cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender. Remove from the heat; let stand for 5 minutes. Discard bay leaf. Yield: 6 servings.
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