NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz andouille sausage

0.25 cup brown rice

0.5 cup onion

0.5 cup green bell pepper

0.5 cup celery

1 tsp olive oil

0.5 cup tomato puree

1 cup chicken bone broth

1 clove garlic

0.5 tsp smoked paprika

0.25 tsp dried thyme

0.25 tsp dried oregano

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

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, browning the meat until the edges are golden and crisp.

• 3

  Stir in the diced onion, green bell pepper, and celery, sautéing for 5 minutes until the vegetables begin to soften.

• 4

  Add the minced garlic, smoked paprika, dried thyme, dried oregano, cayenne pepper, sea salt, and black pepper, stirring for 1 minute until highly fragrant.

• 5

  Pour in the tomato puree and chicken bone broth, then stir in the dry brown rice.

• 6

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

• 7

  Simmer for 35 to 40 minutes, or until the rice is tender and the liquid has been fully absorbed.

• 8

  Remove from heat, let sit covered for 5 minutes, then fluff with a fork and serve.