Cajun Chicken and Rice
Serves 4|
Hands-On Time:
25m
|
Total Time:
55m
Ingredients
- 1 cup brown rice
- 2 tablespoons olive oil
- 1 small onion, sliced
- 2 cloves garlic, sliced
- 1 bay leaf
- 1 14.5-ounce can diced tomatoes
- 2 cups frozen cut okra
- 1 cup frozen corn
- 1/4 teaspoon cayenne pepper
- kosher salt and black pepper
- 1 1/2 cups shredded rotisserie chicken
Directions
- Cook the rice according to the package directions.
- Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion, garlic, and bay leaf and cook until softened, 8 to 10 minutes. Add the tomatoes, okra, corn, cayenne, ½ teaspoon salt, and ¼ teaspoon pepper and cook until the vegetables are tender, 6 to 7 minutes more. Add the chicken and cook, stirring occasionally, until heated through, 1 to 2 minutes. Serve over the rice.
Nutritional Information
- Per Serving
- Calories 439
- Protein 23g
- Carbohydrate 59g
- Sugar 6g
- Fiber 5g
- Fat 12g
- Sat Fat 2g
- Calcium 118mg
- Iron 4mg
- Sodium 539mg
- Cholesterol 47mg
What does this mean? See Nutrition 101.
Quick Tip
When fresh corn is in season, use the kernels cut off from 1 cob.
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