Jambalaya with Cooked Chicken

(2 Ratings)
Recipe Yield: 4 Servings

Ingredients

  • 1 package (6.8 ounces) RICE-A-RONIĀ® Spanish Rice
  • 2 tablespoons of margarine, butter or spread with no trans fat
  • 2 cups water
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1 medium green bell pepper, chopped
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 garlic cloves, minced or pressed
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon dried thyme leaves
  • 6 ounces smoked beef or turkey sausage, cut into 3/4-inch chunks
  • 1 cup chopped cooked chicken
  • Hot sauce (optional)

Preparation Steps

  1. In a large skillet, combine rice-vermicelli mix and 2 tablespoons of margarine. SauteĀ“ over medium heat until vermicelli is golden brown, stirring frequently.
  2. Slowly stir in 2 cups water, Special Seasonings, tomatoes, bell pepper, onion,
  3. Cover and reduce heat. Simmer 10 minutes. Stir in sausage. Return to a simmer.