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Jambalaya Made with Brown Rice

Guest Author - Vanette (Vannie) Ryanes

Hale & Hearty 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 bulk up on the cayenne pepper.

2 tbsp olive oil
1 lb chicken pieces [thighs or breast]
1/2 lb smoked sausage, cut into 1/2 inch
1 cup each: chopped onion, celery and green pepper
2 cloves garlic, minced
1 cup USA brown rice
3 cups chicken stock
1/4 tsp each: salt, freshly ground pepper and cayenne pepper
1/2 cup chopped fresh cilantro

Garnish: sliced (seeded) jalapeno peppers

1. 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.

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

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

Garnish with sliced jalapeno peppers. (seeds removed)


Makes 4 servings.

Source: The Rice Federation

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Content copyright © 2013 by Vanette (Vannie) Ryanes. All rights reserved.
This content was written by Vanette (Vannie) Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.

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