Ingredients
Scale
- 1 lb chicken breast, diced
- 1 lb turkey sausage, sliced
- 1 cup brown rice
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (15 oz)
- 1 cup low-sodium chicken broth
- 1 tsp paprika
- 1 tsp thyme
- 1 tsp oregano
- Salt and pepper, to taste
- 1 cup frozen peas
- 2 green onions, sliced (for garnish)
Instructions
- Cook the Meat
In a large pot, cook the diced chicken and turkey sausage over medium heat until browned. This should take about 5-7 minutes. Stir occasionally to ensure even cooking. - Sauté Vegetables
Add the chopped onion, bell pepper, and minced garlic to the pot. Sauté for about 5 minutes until the vegetables are softened and fragrant. - Combine Main Ingredients
Stir in the brown rice, diced tomatoes (including the juice), chicken broth, paprika, thyme, oregano, salt, and pepper. Mix well to combine all the flavors. - Simmer
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes. The dish is ready when the rice is tender and has absorbed most of the liquid. - Add Peas
Mix in the frozen peas and continue to heat through for another 5 minutes. The peas should be bright green and heated through. - Serve
Serve the jambalaya hot, garnished with sliced green onions for a fresh touch.
Nutrition
- Serving Size: one normal portion
- Calories: 320
- Fat: 8g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g