Jambalaya Chicken Casserole

Categories:
Casseroles, Chicken, VE Cajun Seasoning, VE Red Bell Pepper

2 teaspoon vegetable oil
1 lb chicken; cubed
1 small onion
2 teaspoon VE Cajun Seasoning
2 tablespoon VE Red Bell Pepper
3 tablespoon tomatoe paste
2 cup cold water
1 cup brown rice
3 twist VE Salt
3 twist VE Pepper

1. Heat a large Eclipse® coated frying pan to medium; add vegetable oil, chicken, onion and VE Cajun Seasoning. Cook until onions are soft and chicken lightly browned. 2. Add VE Red Bell Pepper and tomato paste. Stir well and cook for approximately 2 minutes. Pour in cold water and add brown rice. Stir well and bring to a boil. 3. Reduce heat to low; cover and gently simmer for 20 - 30 minutes, or until rice is tender and chicken fully cooked. Season with VE Sea Salt and VE Pepper. Tip – For a very Cajun taste, substitute peeled shrimp for chicken. Per serving: Calories 360, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 60 mg, Sodium 140 mg, Carbohydrate 47 g (Fibre 5 g, Sugars 2 g), Protein 28 g.