NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 oz andouille sausage

0.25 cup onion

0.25 cup green bell pepper

0.25 cup celery

0.5 tsp olive oil

0.25 cup crushed tomatoes

0.75 cup chicken bone broth

1 tsp creole seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.13 cup long-grain white rice

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the olive oil in a large pot or Dutch oven over medium-high heat.

• 2

  Add the sliced andouille sausage and diced chicken breast, searing until the sausage is browned and the chicken is nearly cooked through.

• 3

  Stir in the diced onion, green bell pepper, and celery, sautéing for 5 minutes until the vegetables are soft and translucent.

• 4

  Add the minced garlic and creole seasoning, stirring constantly for 1 minute to release the oils from the spices.

• 5

  Pour in the crushed tomatoes, chicken bone broth, and uncooked rice, then season with sea salt and black pepper.

• 6

  Bring the mixture to a rolling boil, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.

• 7

  Simmer undisturbed for 18 to 20 minutes until the rice is tender and the liquid has been fully absorbed.

• 8

  Remove from heat, let stand for 5 minutes, then fluff with a fork and garnish with freshly chopped parsley before serving.