Here’s a quick recipe for a delicious skillet jambalaya that’s quick, nutritious, and will bring some New Orleans flavor into your house this Mardi Gras. It won't be full of calories and fat but will pack in a bunch of veggies and whole grain. And yes, it has sausage – but in small amounts that bring a powerful boost of flavor to this dish. While I don’t usually add shrimp, you could easily add some of that to this dish too!
Makes 4 servings
1-2 links (half a pound) of chorizo, casing removed and chopped into small pieces.
1 chopped bell pepper of any color
1 chopped onion
2 cloves of garlic, minced
1 14.5 ounce can of diced tomatoes
1 tsp chili powder
Cayenne pepper to taste
1 cup of chicken stock
1 cup of instant brown rice
- Spray a skillet over medium heat with cooking spray. Add chorizo, cook for 4-5 minutes until cooked through. Remove chorizo into a bowl to hold.
- Spray pan again. Add chopped peppers, onion, and minced garlic; cook for 5 minutes, stirring occasionally.
- Add can of tomatoes and seasonings. Cook for another few minutes.
- Add chicken stock and brown rice. Cover and simmer for 10 minutes, let sit for a few minutes. Taste rice to be sure it’s cooked to your liking (brown rice cooks slower than white rice, even the instant kind).