Wild pecan rice is a long-grain rice with a nutty aroma and flavor reminiscent of native pecans in the south Louisiana countryside where it is grown. It's available in most large supermarkets, but if you can't find it you can substitute another aromatic rice such as basmati or jasmine.
Makes 4 servings
|1||package (7 ounces) wild pecan aromatic rice or 1 cup basmati rice|
|2-1/2||to 3 cups fat-free reduced-sodium chicken broth, divided|
|1/8||teaspoon black pepper|
|1/8||teaspoon ground red pepper|
|1/2||pound boneless skinless chicken breast, cut into 1/2-inch pieces|
|1||tablespoon vegetable oil|
|1||large onion, chopped|
|2||cups chopped red, yellow and green bell peppers|
|2||cloves garlic, minced|
|1||large ripe tomato, chopped|
|6||ounces peeled and deveined medium shrimp|
|2||tablespoons chopped fresh parsley|
- Cook rice according to package directions, substituting 2 cups chicken broth for the water and omitting salt.
- Meanwhile, combine salt, black pepper and red pepper in small bowl; sprinkle half over chicken. Heat oil in large nonstick skillet over medium heat. Add chicken; cook without stirring 2 minutes or until golden. Turn chicken; cook 2 minutes more. Remove chicken; set aside.
- Add onion and bell peppers to same skillet; cook and stir 2 to 3 minutes or until onion is translucent. Add garlic; cook 1 minute longer. Stir in chicken, tomato, shrimp, remaining pepper mixture and 1/2 cup chicken broth; bring to a boil. Reduce heat; simmer 5 minutes or until shrimp are opaque.
- Stir in parsley and rice. Add additional chicken broth if needed to moisten rice. Cook 3 minutes longer or until liquid is absorbed and jambalaya is hot.
|Calories from Fat||17 %|
|Total Fat||7 g|
|Saturated Fat||1 g|
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