13 45 387
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Health Highlights


1 tbsp Olive Oil, Extra Virgin
1 cup chopped Green bell pepper
1 cup chopped Yellow onion
2 medium stalk(s) Celery (diced)
2 clove(s) Garlic (minced)
227 gm Chicken breast, boneless, skinless (cut into 1-inch cubes)
171 gm Sausage, frankfurter, pork (Andouille, cut into rounds)
1 tbsp Tomato paste, canned
3/4 cup White rice, long-grain, dry
1 1/2 cup Chicken broth (stock)
1 cup Diced tomatoes, canned
1 tbsp Cajun spice/seasoning, Topco
1 leaf Bay leaf


Add oil to a large pot or Dutch oven over medium-high eat. When the oil is hot, add the bell pepper, onion, celery and garlic to the pot. Cook until fragrant, about 3 minutes.

Add the chicken, andouille, and tomato paste. Stir around the mix with the other ingredients and break up the tomato paste.
Add the white rich and stir it around until lightly toasted.

Stir in the chicken broth, diced tomatoes, Cajun seasoning, and bay leaf.

Cover, and let it cook over low heat for 30 minutes, or until rice is cooked through and the liquid has been completely absorbed.* Stir every 10 minutes or so to prevent the rice from sticking to the bottom of the pan.

Serve hot!


* Mine took a little longer than 30 minutes, more like 45
** Although the book said it made two servings, we each got 2 meals out of this, so it depends on how much you eat!

Nutrition Facts

Per Portion

Calories 387
Calories from fat 140
Calories from saturated fat 42
Total Fat 15.5 g
Saturated Fat 4.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 7.5 g
Cholesterol 69 mg
Sodium 1515 mg
Potassium 774 mg
Total Carbohydrate 40 g
Dietary Fiber 3.4 g
Sugars 3.9 g
Protein 23.1 g

Dietary servings

Per Portion

Grain 1.0
Meat 1.2
Vegetables 2.0

Energy sources