Dinner ready in 20 minutes! Try chicken and rice served in French- inspired jambalaya style – a classic meal!
bag (16 ounces) frozen small whole onions, thawed
can (14 1/2 ounces) ready-to-serve chicken broth
can (14 1/2 ounces) chunky chili tomato sauce or regular tomato sauce
cups cubed cooked chicken
cups uncooked instant rice
Heat onions, broth and tomato sauce to boiling in 3-quart saucepan, stirring occasionally; reduce heat.
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.
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 in this recipe is just one of the many variations on the jambalaya theme.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
Exchanges:3 Starch; 2 Vegetable; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.