Back 2 Tbsp. / 30 mL Watkins
Chicken Soup Base
1 Tbsp. / 15 mL Watkins Original Grapeseed Oil
1 lb. / 450 g Skinless, Boneless Chicken Breasts, diced
8 oz. / 227 g Turkey Kielbasa, halved lengthwise and sliced
(about 2 Cups / 500 mL)
1 ½ Cups / 375 mL Finely Chopped Onion
1 ½ Cups / 375 mL Diced Green, Red and / or Yellow Bell Pepper
1 Package Watkins Rice and Red Bean Blend
uncooked
½ teas. / 2.5 mL Watkins Thyme
½ teas. / 2.5 mL Watkins Cajun Pepper
¼ teas. / 1.2 mL Watkins Black Pepper
1 (14.5 oz. / 415 g) Cans Diced Tomatoes, undrained
½ Tbsp. / 7.5 mL Watkins Inferno Sauce
1 Tbsp. / 15 mL Watkins Parsley
Add chicken soup base to 2 ¼ cups / 560 mL boiling wter and set aside. Heat oil in large Dutch oven over medium heat. Add chicken, kielbasa, onion and bell peppers; saute 5 minutes or until vegetables are tender, stirring frequently. Add rice / bean blend and spices; saute 1 minutes. Add broth and tomatoes; bring to a boil over medium-high heat. Cover, reduce heat to medium, low and simmer, stirring occasionally, 17 to 20 minutes or until rice is tender. Add inferno sauce. Remove from heat and let stand, covered, 5 minutes. Stir in parsley. Add additional cajun pepper and inferno sauce to taste. Serves 6-8.
Nutritional Information
Per Serving:
Calories 270, Protein 21g, Carbohydrates 33g, sodium 690mg, Fat
6g, Saturated Fat 1.5 , Cholesterol 50 mg, Dietary Fiber 4g
© Copyright 1999 The Rising
Stars Team
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