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Cook'n with Betty Crocker 
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Slim and Trim Jambalaya |
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Serves: 4 Print this RecipeSUPER EXPRESS prep: 10 min cook: 10 min 1 16-ounce bag frozen small whole onions, thawed 1 can (14 1/2 ounces) ready-to-serve chicken broth 1 can (14 1/2 ounces) chunky chili tomato sauce or regular tomato sauce 1 1/2 cups cubed cooked chicken 1 1/2 cups uncooked instant rice 1. Heat onions, broth and tomato sauce to boiling in 3-quart saucepan, stirring occasionally; reduce heat. 2. Stir in chicken and rice; reduce heat to low. Cover and cook about 5 minutes, stirring occasionally, until rice is tender and chicken is heated through. wing it! Some say that jambalaya-a classic Creole dish-got its name from the French word for ham (jambon), which was the main ingredient in many of the first jambalayas. Using chicken is this recipe is just one of the many variations on the jambalaya theme. 1 SERVING: Calories 385 (Calories from Fat 80); Fat 9g (Saturated 2g); Cholesterol 45mg; Sodium 850mg; Carbohydrate 53g (Dietary Fiber 4g); Protein 23g * % DAILY VALUE: Vitamin A 18%; Vitamin C 24%; Calcium 8%; Iron 18% * DIET EXCHANGES: 3 Starch, 1 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 3 1/2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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