Chicken Jambalaya

Portion Size: 1 ½ cups; ½ cup chicken with 1 cup vegetable/rice and broth mixture 

Ingredients: Yields: 8 servings

Ingredients Notes: 
1 cup celeryWashed, trimmed and chopped.
1 cup onionWashed, peeled and chopped.
1 cup green pepperWashed and chopped.
2 tablespoons oil
2 (14 ½ oz) cans no salt added diced tomatoes
3 cups low sodium chicken broth
1 1/2 cup long grain rice (uncooked)
1 teaspoon basil
1 teaspoon garlic salt
1/2 teaspoon pepper
1 bay leaf
1/4 teaspoon hot pepper sauce
4 cups cubed cooked chickenCook until internal temperature reaches 165°F. 
For gluten free (GF): Use GF broth. Always check each ingredient to be sure it is gluten free.

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1In a large skillet cook celery, onion, and green pepper in oil until vegetables are tender.
2Stir in the un-drained tomatoes, chicken broth, rice, basil, garlic salt, pepper, hot pepper sauce, and bay leaf.
3Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender.
4Stir in chicken.  Cook until heated through.  Discard bay leaf.Cook until internal temperature reaches 165°F. 

Jacqueline Larson M.S., R.D.N. and Associates