In Italian, orzo means "barley," but it is actually a tiny, rice-shaped pasta. It is ideal for soups and wonderful when served as a substitute for rice, as it is in this spicy dish.
Makes 4 servings
|2||teaspoons vegetable oil|
|4||ounces smoked chicken, cubed|
|1-1/2||cups chopped green bell pepper|
|1-1/4||cups chopped celery|
|1||cup chopped onion|
|3||cloves garlic, minced|
|1||can (16 ounces) no-salt-added tomatoes, cut up|
|1/2||teaspoon dried thyme leaves|
|1/4||teaspoon dry mustard|
|1/4||teaspoon black pepper|
|3||to 5 dashes hot pepper sauce|
|1||cup uncooked orzo pasta|
|1||can (15.5 ounces) red kidney beans, rinsed and drained|
|1/4||cup thinly sliced green onions|
- Heat oil in large nonstick saucepan over medium-high heat. Add chicken and cook until lightly browned, about 2 minutes. Add bell pepper, celery, onion and garlic. Cook, stirring frequently, 5 minutes or until vegetables are tender.
- Add tomatoes, bay leaves, thyme, mustard, black pepper and hot pepper sauce. Bring to a boil; reduce heat and simmer 10 minutes or until slightly thickened. Remove bay leaves.
- Cook pasta according to package directions, omitting salt. Drain, but do not rinse.
- Stir beans into tomato mixture. Cook 5 minutes or until heated through.
- Spoon approximately 1/2 cup pasta into individual bowls. Spoon jambalaya over pasta. Sprinkle with green onions. Garnish as desired.
|Saturated Fat||<1 g|
|Total Fat||4 g|
|Calories from Fat||10 %|
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