Recipe: Justin's Quick Jambalaya (using chicken breasts)

JUSTIN'S QUICK JAMBALAYA

1 medium onion, chopped
1 green bell pepper, chopped
1 celery rib, chopped
1 carrot, diced
1 jalapeno pepper, seeded and chopped (optional)
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cut in thin strips
1 cup uncooked long-grain rice
2 cans (14.5 ounces each) diced tomatoes
1 cup water
1 tablespoon Cajun seasoning
1/2 teaspoon salt
1/2 teaspoon pepper

Saute onion, bell pepper, celery, carrot, and jalapeno, if desired, in hot oil in a Dutch oven until tender; remove vegetables from pan.

Add chicken; cook over medium-high heat, stirring occasionally, until lightly browned.

Stir in onion mixture, rice, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until rice is tender.

Servings: 6
From: Justin Murray, Salem, MO.
Source: Progressive Farmer