Jambalaya
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Jambalaya
YIELD Makes 4 servings
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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.
INGREDIENTS
| 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 |
| 2 | bay leaves |
| 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 |
PREPARATION:
- 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.
This recipe appears in:
Southern
NUTRITIONAL INFORMATION:
| Fiber | 11 g |
| Carbohydrate | 66 g |
| Cholesterol | 24 mg |
| Saturated Fat | <1 g |
| Total Fat | 4 g |
| Calories from Fat | 10 % |
| Calories | 369 |
| Protein | 20 g |
| Sodium | 712 mg |
DIETARY EXCHANGE:
| Vegetable | 4 |
| Starch | 3 |
| Fat | 1 |