Ingredients:
2 tbsp canola oil
1.5 cups (7.5 oz) andouille sausage, cut inot 1/4 inch slices
3 cups finely chopped red bell pepper
3 cups finely chopped yellow onion
2 cups finely chopped celery
2 bay leaves
2.5 cups chopped, skinless, boneless chicken breat
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried tyme
1.5 tsp finely chopped jalapeno pepper
1/4 tsp black pepper
1/8 tsp ground red pepper
3 garlic cloves, minced
1/2 cup tomato puree
2.75 cups fat-free, less sodium chicken broth
1.5 cups basmati rice
1 cup thinly sliced green onion
Directions:
1. Heat oil in large Dutch oven over medium-high heat.
Add sausage; cook until sizzling quiets (about 8 minutes),
stirring occasionally.
2. Add bell pepper, onion, celery, and bay leaves; cook
until vegtables are golden brown, sizzle loudly, and begin
to squeak (about 14 minutes), stirring coccasionally. Add
chicken and next 8 ingredients (through garlic); cook 4
minutes, stirring ocassionally.
3. Add tomato puree; cook 2 minutes, stirring occasionally.
Add broth, and bring to a boil. Stir in rice. Cover, reduce
heat, and simmer 20 minutes. Discard bay leaves. Stir in green
onions.
Yield: 6 servings
Serving Size: 1.33 cups
Nutritional Information:
Calories 484; Fat 13.7g; Protein 30.5g; Carb 63.3g; Fiber 5.7g; Sodium 835mg