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    Source of Recipe

    The New Family Cookbook for People with Diabetes

    Recipe Introduction

    8 Servings; 5 Points per serving

    List of Ingredients

    1 Tbsp canalo or corn oil
    2 each medium onion, chopped
    1 each green bell pepper, cored and peeled
    2 ech celery, chopped
    2 each clove garlic, minced
    16 oz can diced tomatoes in puree, undrained
    2 cups low-fat, low-sodium chicken broth
    2 Tbsp tomato paste
    1 tsp salt
    1 1/2 tsp thyme
    1/4 tsp fresh ground black pepper
    1/4 tsp cayenne pepper
    1 each bay leaf
    8 drops hot pepper sauce
    1 1/2 cups uncooked long grain rice
    1 cup diced cooked ham
    1 cup boneless, skinless chicken breasts, cooked
    6 oz shrimp, peeled and deveined


    Heat the oil in a large heavy pot. Add the onions,
    green pepper, celery, and garlic and saute over medium
    heat until softened.

    Add the tomatoes and liquid, the chicken broth, tomato
    paste, and seasonings, simmer, uncovered, for 10 minutes.

    Add the rice; cover and simmer for 10 minutes. Add the
    ham and chicken. Continue cooking, covered, for 10 to
    15 minutes, or until the rice absorbs the liquid. Stir
    to mix well. Add the shrimp for the last 3 minutes of
    cooking. Remove the bay leaf before serving.




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