Jambalaya

By amberwherley

Ingredients

• 8 ounces lean turkey Polish-kielbasa sausage, cut into 1/8-inch slices
• 2 cups frozen bell pepper and onion stir-fry, thawed
• 1 1/2 cups cubed fully cooked fat-free ham (about 8 oz)
• 2 1/2 teaspoons chopped fresh or 3/4 teaspoon dried thyme leaves
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 2 cups Muir Glen® organic diced tomatoes (from 28-oz can), undrained
• 1 3/4 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
• 1 cup uncooked parboiled (converted) rice
• Red pepper sauce, if desired

Details

Servings 5
Preparation time 10mins
Cooking time 50mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. In Dutch oven, cook sausage about 2 minutes, stirring constantly, until brown. Remove sausage from Dutch oven; set aside.
2 Stir in remaining ingredients except rice and pepper sauce. Heat to boiling. Stir in rice; return to boiling. Reduce heat; cover and simmer 20 minutes.
3 Stir in sausage; heat until hot. Serve with pepper sauce.