Solo Jambalaya

Author: Canadian Living

Just a whisper of spiciness warms up this easy main course. Serve with crusty bread and a crisp green salad.

  • Portion size 1 serving

Ingredients

  • 1/2 teaspoon vegetable oil
  • 3 oz smoked sausages sliced
  • 1 small onion chopped
  • 1 clove garlic minced
  • 1/2 half sweet green pepper chopped
  • 3/4 cups chopped fresh or canned tomatoes
  • 3/4 cups chicken stock
  • 1/3 cup long grain rice
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1 pinch dried oregano
  • 1 pinch pepper
  • 1 dash hot pepper sauce
  • 1 tablespoon chopped fresh parsley

Method

In small skillet, heat oil over medium heat; cook sausage for 3 minutes or until browned. Transfer to paper towels and let drain.

Add onion, garlic and green pepper to pan; cook for 3 minutes or until softened. Add tomatoes, stock, rice, thyme, salt, oregano, pepper and hot pepper sauce; bring to boil. Reduce heat, cover and simmer for 20 minutes.

Return sausage to pan; cook, covered, for 5 to 10 minutes or until rice is tender and liquid is absorbed. Serve sprinkled with parsley.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1714 mg
  • Protein 24 g
  • Calories 529.0
  • Total fat 16 g
  • Cholesterol 36 mg
  • Saturated fat 5 g
  • Total carbohydrate 72 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 120.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Solo Jambalaya

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