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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

PAELLA-STYLE CHICKEN AND RICE Recipe

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This recipe for PAELLA-STYLE CHICKEN AND RICE is from Vicky Starks' Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp. olive oil
2 oz. andouille pork sausage
1/2 c. chopped onion
1/2 c. chopped celery
1/2 tsp. kosher salt
1 c. brown rice
1 tsp. Italian seasoning
2 c. low-sodium chicken broth
1 lb. boneless, skinless chicken breasts, cut into large chunks
1 c. frozen peas, thawed
1 red pepper, thinly sliced
Chopped fresh parsley and scallions to taste
Directions:
Directions:
Heat oil in large saute pan or skillet. Add sausage and cook for 3 min., crushing the sausage with a wooden spoon. Add onion, celery and salt. Saute for 3 min. Stir in brown rice. Stir in chicken broth and italian seasoning to pan. Bring to a boil and add chicken.

Cover and cook for 30-35 minutes, until all liquid has been absorbed and the rice is tender.

Stir in peas and sliced red pepper. Serve in bowls, topped with parsley and scallions.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Jeff's and my personal favorite. It's one pot, quick and healthy!

 

 

 

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