Ingredients
- 4 tsp margarine
- 1 green bell pepper, seeded & chopped
- 1 celery stalk, chopped
- 6 green onions, sliced
- 1 garlic clove, minced
- 1 14-1/2 oz can crushed tomatoes
- 2 c chicken broth
- 1 c okra, sliced (fresh or thawed frozen)
- 1/2 tsp dried thyme leaves, crushed
- 1 bay leaf
- 1/8-1/4 tsp cayenne pepper
- 1/2 c regular long-grain rice
- 1/2 lb shrimp, peeled & deveined
- 1/4 lb boneless chicken breast, cut into 1/2" pieces
- 1 2" piece kielbasa, cut into 8 slices
Preparation
Step 1
1. In a large nonstick saucepan, melt the margarine. Saute the bell pepper, celery, green onions and garlic until softened, about 5 minutes.
2. Stir in the tomatoes, broth, okra, thyme, bay leaf & cayenne; bring to a boil.
3. Reduce heat & simmer, covered, 15 minutes.
4. Stir in the rice & simmer, covered, 15 minutes.
5. Add the shrimp, chicken & kielbasa; simmer, covered, until the shrimp is pink, the chicken is cooked through & the rice is tender, about 5 minutes longer.
6. Discard the bay leaf.
Per serving: 255 Calories
9 g Total Fat, 3 g Saturated Fat
58 mg Cholestoral
297 mg Sodium
28 g Total Carbohydrate
4 g Dietary Fiber
17 g Protein
101 mg Calcium
Points per serving: 5