Meat - Spicy Chicken + Sausage Rice
Source of Recipe
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List of Ingredients
Meat - Spicy Chicken + Sausage Rice
6 ounces 50-percent "less-fat" pork sausage
16 ounces frozen mixed pepper stir-fry, thawed
1/2 cup chopped onion
3/4 cup sliced celery
1/2 teaspoon dried thyme leaves
1 cup water
2 bay leaves
1/2 cup uncooked white rice
1/2 teaspoon paprika
8 ounces boneless skinless chicken breast meat,
cut into bite-sized pieces
Hot pepper sauce to taste
Place a 12-inch nonstick skillet over medium high heat until
hot. Add sausage and cook until no longer pink, breaking up
larger pieces while stirring. Remove from skillet and set aside.
Add pepper stir-fry, onion, celery, and thyme to pan
residue and cook 3-4 minutes, stirring frequently. Increase
heat to high, add water and bay leaves, and bring to a boil.
Add rice and paprika and return to a boil. Reduce heat, cover
tightly, and simmer 15 minutes.
Add chicken and cook 5 more minutes or until chicken is
no longer pink in center. Remove skillet from heat and
stir in sausage and hot pepper sauce. Cover and let stand
5 minutes to absorb flavors.
Yield: 4 servings
Nutritional Information Per Serving (1-1/4 cups):
Calories: 284, Fat: 10 g, Cholesterol: 61 mg, Sodium: 327 mg,
Carbohydrate: 27 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 23 g
Diabetic Exchanges: 1-1/2 Starch, 2 Lean Meat, 1 Vegetable, 1/2 Fat
Recipe
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