Home
Breads & Muffins
Candy
Desserts
Health
Main Course
Misc. Recipes
Preserves
16 ounces frozen mixed pepper stir fry, thawed
1/2 cup chopped onion
3/4 cup sliced celery
1/2 teaspoon dried thyme leaves
1 cup water
2 bay leaves
1/2 cup uncooked white rice
1/2 teaspoon paprika
8 ounces boneless, skinless chicken breast, cut into bite sized pieces
hot pepper sauce to taste
Place a 12" nonstick skillet over medium high heat until hot. Add sausage and cook until no longer pink, breaking up larger pieces while stirring. Remove from skillet and set aside.
Add pepper stir fry, onion, celery, and thyme to pan residue and cook 3-4 minutes, stirring frequently. Increase heat to high, add water and bay leaves, and bring to a boil.
Add rice and paprika and return to a boil. Reduce heat, cover tightly, and simmer 5 min.
Add chicken and cook 5 more minutes or until chicken is no longer pink in center. Remove skillet from heat and stir in sausage and hot pepper sauce. Cover and let stand 5 minutes to absorb flavors.
Makes 4 servings
Nutritional information per serving (1 1/4 cups): cal 284, fat 10g, chol 61mg,
sodium 327mg, carb 27g, fiber 2g, protein 23g
Exchanges per serving: 1 1/2 starch, 2 lean meat, 1 vegetable, 1/2 fat
