Jambalaya Bean Stew

One 28-oz. can whole tomatoes, cut into pieces
1 cup water
1/2 cup rice
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 lb. boneless, skinless chicken, cut into 1-inch pieces
One 15-1/2 oz. can red kidney beans, undrained
1 tbsp. all-purpose flour
1 tsp. sugar
3/4 tsp salt (optional)
1/2 tsp. thyme
1/8 tsp. ground red pepper

In 3-quart microwavable casserole combine tomatoes, water, rice, celery, onion, green pepper and garlic. Microwave at High 7 minutes. Add remaining ingredients. Cover; microwave at High 15 to 18 minutes or until chicken is tender, stirring every 5 minutes. Let stand 5 to 10 minutes or until rice is tender. Stir before serving.

Makes 8 one cup servings.

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Jambalaya, Rice Dressing, Rice Dishes


Cajun Country -- New Iberia, Louisiana