Ingredients

  • 2 tablespoons canola oil
  • 1 ½ cups andouille sausage (about 7 1/2 ounces), cut into (1/4-inch-thick) slices
  • 3 cups finely chopped red bell pepper
  • 3 cups finely chopped yellow onion
  • 2 cups finely chopped celery
  • 2 bay leaves
  • 2 ½ cups chopped skinless, boneless chicken breast
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 ½ teaspoons finely chopped jalapeño pepper
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground red pepper
  • 3 cloves, garlic minced
  • ½ cup tomato puree
  • 2 ¾ cups fat-free, less-sodium chicken broth
  • 1 ½ cups basmati rice
  • 1 cup thinly sliced green onions

Directions

1. Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook until sizzling quiets (about 8 minutes), stirring occasionally.
2. Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, sizzle loudly, and begin to squeak (about 14 minutes), stirring occasionally. Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.
3. Add tomato puree; cook 2 minutes, stirring occasionally. Add broth, and bring to a boil. Stir in rice. Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.

Source

Servings/Yield