Jammin' Jambalaya

Jammin' Jambalaya

Ingredients	7 servings	14 servings
Chicken breast, boneless, skinless	1 lb	2 lb
Celery, stalk	1	2
Onions, chopped	1/2	1
Green onions, chopped	1/2 small bunch	1 small bunch
Green bell pepper, chopped	1 medium	2 medium
Tomatoes, diced, canned	1/2 can (14.5 oz can)	1 can (14.5 oz can)
Brown rice, dry	1 cup	2 cups
Water	3 cups	6 cups
Chicken bouillon	1 cube	2 cubes
Bay leaf	1/2	1
Cayenne pepper	1 & 1/4 tsp	2 & 1/2 tsp
Cooking spray

Wash chicken and pat dry. Cut into 1" chunks.

Spray a medium-size pan with non-stick cooking spray. Brown chicken over medium heat and remove from pan.

Add celery, onion, green onion, pepper and tomatoes to same pot and cook over medium heat for 10 minutes.

Return chicken to the pan. Add rice, water, bouillon, bay leaf and cayenne pepper. Bring to a boil.

Cover, reduce heat and let simmer for about 50 minutes. (Instant brown rice will require a different cook time.) 

Stir in parsley and serve warm. 

We served Jammin' Jambalaya with steamed broccoli and milk for a balanced meal.  

Food for thought: Jambalaya can be made using any lean meat. Add more vegetables if you wish or change them according to those in season.