This jambalaya is easy to make and it freezes well too. To reheat frozen leftovers, try dropping a frozen block into a crockpot and adding a little water. Set it to the lowest setting and you should have a hot dinner waiting for you at the end of the day!
- 1 T. olive oil
- 1 red pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 c. brown rice
- 2 cans diced tomatoes
- 2 c. chicken broth
- 1 T. chili powder
- 1/2 tsp. cayenne pepper
- 1 c. cubed pork tenderloin
- 1 c. sliced smoked turkey sausage
- Salt, pepper and hot sauce to taste
In a large skillet, heat the olive oil over medium-high heat. Add the pepper, onion and garlic. Saute until the vegetables are crisp-tender. Add the rice and continue cooking until the rice is golden brown, about 3 minutes. Add the undrained tomatoes and chicken broth. Bring the mixture to a boil. Add the chili powder and cayenne pepper; reduce the heat and simmer for 15 minutes. Add the meat and simmer an additional 10 minutes. Check the seasonings and add salt, pepper and hot sauce before serving.
- Yields: 4 servings
- Preparation Time: 30 minutes
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