logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
European Travel
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel


dailyclick
All times in EST

Clairvoyance: 08:00 PM

Full Schedule
g
g Hot & Spicy Site

BellaOnline's Hot & Spicy Editor

g

Brown Rice Jambalaya Recipe


Brown rice jambalaya. A healthier version of a traditional taste. Commonly used white rice has been replaced with brown. Low in fat and sodium-free, brown rice is and excellent source of magnesium, potassium and dietary fiber. To kick-up the heat on this family friendly recipe change the smoked sausage with spicy chorizo and/or add cayenne pepper.

Brown Rice Jambalaya

INGREDIENTS

2 tablespoon olive oil
1 pound chicken pieces (thighs or breast)*
1/2 pound smoked sausage, cut into 1/2 inch pieces
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 cup sliced yellow squash
2 cloves garlic, minced
1 cup brown rice (do not use quick cook)
3 cups chicken stock (no salt or low sodium)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
1/2 cup chopped fresh cilantro
Optional 1 jalapeno pepper, seeded and thinly sliced for garnish

DIRECTIONS

In large Dutch oven heat oil over medium-high heat. Add chicken, browning well on all sides; transfer chicken to plate, add sausage; cook until browned.

Add onions, celery, green pepper, squash and garlic; cook until softened, about 5 minutes. Add rice; stir to coat and continue cooking 1 minute. Add stock, salt, black pepper and cayenne pepper. Bring to boil while stirring well.

Nestle chicken pieces into cooking rice. Cover, cook over low heat until chicken is cooked through, liquid is absorbed and rice is tender, about 30 minutes.
Remove Dutch oven from heat, stir in cilantro and leave covered 10 minutes.

Garnish with sliced jalapeno peppers. (seeds removed)

Makes 4 to 6 servings.

Hint
*You may want to add a mix of chicken breasts and thighs, giving a choice of dark (thighs) or light (breast) meat.
*To keep your meal light, serve smaller portions of jambalaya than you normally would, with a salad of Boston lettuce and sliced plum tomatoes. Use a creamy style dressing for lettuce salad. If serving bread, serve slim bread sticks instead of loaf bread.

Add Brown+Rice+Jambalaya+Recipe to Twitter Add Brown+Rice+Jambalaya+Recipe to Facebook Add Brown+Rice+Jambalaya+Recipe to MySpace Add Brown+Rice+Jambalaya+Recipe to Del.icio.us Digg Brown+Rice+Jambalaya+Recipe Add Brown+Rice+Jambalaya+Recipe to Yahoo My Web Add Brown+Rice+Jambalaya+Recipe to Google Bookmarks Add Brown+Rice+Jambalaya+Recipe to Stumbleupon Add Brown+Rice+Jambalaya+Recipe to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Hot & Spicy Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.

g


g features
Fried Calamari Recipe

Broccoli Rabe and Sausage With Pasta Recipe

Strawberry-Jalapeņo Salsa Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor