Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You can streamline the preparation of this dish when you have canned diced tomatoes and chicken broth on hand.

Elizabeth Taliaferro
Recipe by Cooking Light January 1999

Gallery

Credit: Becky Luigart-Stayner; Styling: Mary Catherine Muir

Recipe Summary

Yield:
6 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium heat. Add chicken, kielbasa, onion, and bell peppers; sauté 5 minutes or until vegetables are tender, stirring frequently. Add rice; sauté 2 minutes, stirring constantly. Add thyme, black pepper, and red pepper; sauté 1 minute. Add water, broth, and tomatoes; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer 15 minutes. Add shrimp and hot sauce; cover and cook 5 minutes or until shrimp are done. Remove from heat; stir in parsley.

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Nutrition Facts

374 calories; calories from fat 16%; fat 6.6g; saturated fat 2g; mono fat 2.8g; poly fat 1.3g; protein 26g; carbohydrates 51.3g; fiber 3g; cholesterol 65mg; iron 7.9mg; sodium 919mg; calcium 95mg.
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