 Jazzy Jambalaya
Makes 5 servings
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Image © Publications International, Ltd.
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Jazzy Jambalaya
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Ingredients
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1
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(6.8-ounce) package RICE-A-RONI® Spanish Rice
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2
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tablespoons margarine or butter
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8
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ounces boneless, skinless chicken breasts or cooked ham, cut into 1-inch pieces
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1
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(14-1/2-ounce) can diced tomatoes, undrained
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1
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cup chopped onion
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2
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cloves garlic, minced
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1/8
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to 1/4 teaspoon hot pepper sauce
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8
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ounces uncooked large shrimp, peeled and deveined
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1
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medium green bell pepper, chopped
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Prep Time
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15 minutes
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Cook Time
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30 minutes
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1. In large skillet over medium heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown.
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2. Slowly stir in 2 cups water, chicken, tomatoes, onion, garlic, hot pepper sauce and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 10 minutes.
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3. Stir in shrimp and bell pepper. Cover; simmer 8 to 10 minutes or until rice is tender and shrimp turn pink.
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© The Golden Grain Company®
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Nutrients per Serving
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Calories
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330
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Total Fat
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12 g
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Cholesterol
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80 mg
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Carbohydrate
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37 g
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Protein
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21 g
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Sodium
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600 mg
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Printed
from fbnr.com
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