Andouille, a smoky, garlicky pork sausage, adds depth, but you can use any flavorful chicken or pork sausage.
1 tablespoon canola oil
1 (8-oz.) package frozen chopped onion and green bell pepper, thawed
3 ounces andouille sausage, finely chopped
12 ounces skinless, boneless chicken breasts, cut into bite-size pieces
2 (10-oz.) cans unsalted diced tomatoes and green chiles
2 teaspoons salt-free Cajun seasoning (such as Tony Chachere's)
1/2 teaspoon kosher salt
2 (8.8-oz.) pouches precooked brown rice (such as Uncle Ben's)
4 green onions, chopped
1 lemon, cut into wedges
Hot sauce (optional)
Est. added sugars 0g
How to Make It
Heat canola oil in a large skillet over medium-high. Add onion mixture and sausage; cook 4 minutes or until vegetables are tender, stirring occasionally. Add chicken; cook 4 minutes or until chicken is lightly browned, stirring occasionally.
Strain tomatoes in a colander over a bowl, reserving 1/4 cup liquid. Add strained tomato mixture, 1/4 cup reserved tomato liquid, Cajun seasoning, salt, and rice to pan, scraping pan with a wooden spoon to loosen browned bits. Cover pan, reduce heat to medium, and simmer 10 minutes, stirring occasionally. Remove pan from heat; sprinkle with green onions. Divide rice mixture evenly among 4 bowls. Serve with lemon wedges and hot sauce, if desired.
Cover pan, reduce heat to medium, and simmer 10 minutes, stirring occasionally. Remove pan from heat; sprinkle with green onions. Divide rice mixture evenly among 4 bowls. Serve with lemon wedges and hot sauce, if desired.
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