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Jambalaya~ Low Cal

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      Title: JAMBALAYA~ LOW CAL
 Categories: Rice, Low-cal
      Yield: 2 Servings
 
    1/2 c  Onion - chopped
    1/4 c  Green pepper - chopped
    1/2 c  Tomato - chopped
      2    Clove garlic - minced
      1    Bay leaf
    1/4 ts Thyme
      2 ts Parsley - fresh, minced
    1/8 ts Freshly ground black pepper
           -Pinch cayenne
      1 c  Chicken stock - made without
           -salt or fat
    1/2 c  Rice - uncooked
      2 oz Chicken - lean, cubed,
           -cooked or raw
 
  Heat a saucepan and add the onion and bell pepper. Using a wooden
  spoon, stir them over medium heat until they begin to color while you
  scrape the sides and bottom of the pan to be sure that nothing sticks
  and burns. Add the tomato, garlic, herbs and seasonings and stir
  together. Add the stock and bring to a boil. Add the rice and chicken
  and bring to a simmer. Cover and simmer gently for 20 minutes, then
  uncover and let the Jambalaya dry out a bit. Fluff up the Jambalaya
  with a fork and serve.
  
  NOTES: Different rices will vary this dish. Experiment. It is not
  necessary that each grain be separate. Jambalaya, by the nature of
  its cooking process, may be somewhat sticky and perhaps the better
  dish for it.
  
  VARIATION: Jambalaya can be made with shrimp, lean turkey sausage,
  smoked chicken or smoked turkey.  Just remember to keep it light.
  
  Source: Louisiana Light by Roy Guste From: Michelle Bass Date: 29 Jan
  94
 
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