Ingredients
4
teaspoons vegetable oil
1
medium green bell pepper, chopped (about 1 cup)
1
cup chopped onions
1
stalk celery, chopped (about 1/2 cup)
2
teaspoons Cajun seasoning
1
teaspoon paprika
1/8
teaspoon ground red pepper (cayenne)
6
oz fully cooked andouille sausage links, sliced
1 1/2
cups uncooked Minute™ instant white rice
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 1/2
cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
4
boneless skinless chicken breasts (5 oz each)
2
tablespoons chopped fresh parsley
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch skillet, heat 2 teaspoons of the oil over medium-high heat. Add bell pepper, onions, celery, 1/2 teaspoon of the Cajun seasoning, the paprika and red pepper; cook 2 to 3 minutes, stirring occasionally, until onions start to soften. Add sausage; cook 4 to 5 minutes or until sausage is heated through.
Add sausage mixture, rice, tomatoes and broth to baking dish; stir to combine. In medium bowl, mix chicken, remaining 2 teaspoons oil and remaining 1 1/2 teaspoons Cajun seasoning; stir to coat. Place chicken on top of rice mixture; cover with foil.
Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with parsley.
