2/1/12

Brown rice jambalaya


Brown rice jambalaya

  • 1 tablespoon vegetable oil
  • 1 onion
  • 2–3 ribs celery
  • 1 bell pepper
  • 2 14.5-ounce cans diced tomatoes
  • 2 1/3 cups water
  • 2–3 teaspoons chicken bouillon
  • 2 teaspoons dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper sauce or 1/8 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 1/2 cups brown rice
  • 1 cup cooked chicken
  • 1 cup chopped smoked sausage

  1. Preheat oven to 375°F.
  2. Saute chopped vegetables in oil in large Dutch oven.
  3. Add tomatoes, water, and spices, and bring to a boil. Stir in rice.
  4. Cover and transfer to preheated oven; bake for 70 minutes.
  5. Check to see if done—if very watery and rice is underdone, return to oven for 10 minutes at a time until done.
  6. Add chicken and sausage and stir in vegetables that have come to the top. 
Serves 8.

(Adapted from this recipe.)

1 comment:

  1. This sounds really yummy!!! Thanks for sharing!

    ReplyDelete