Chicken Sausage with Fire Roasted Tomato Jasmati Rice

Chicken Sausage with Fire Roasted Tomato Jasmati Rice

This made four servings and when I put it into a calorie measuring program, it registered at about 350 calories per serving. This was a "necessity" recipe. I looked at what we had left in the house, as we're getting down to the nips and bits before payday. It turned out amazingly delicious and my husband says I have to make it again. It's a keeper, a one-pot, and quick! Could even make it in the slow-cooker and let it cook on high until the rice is ready. It's worth trying.

Ingredients

• 1 1/4 Jasmati Rice
• 1 can Progresso Starter Fire Roasted Tomato
• 2-4 cups of Water
• 1 Knorr Homestyle Chicken Concentrated Stock
• 1 package (4 sausages) Smoked Mozzarella and Artichoke Chicken Sausages (cut into pieces)
• 1 medium yellow onion (chopped)
• 2 TBSP minced garlic
• 1 cup chopped up celery and celery leaves
• 3-4 tendrils of Saffron (or a pinch)
• Salt and Pepper

Instructions

1. Heat a skillet or pan on high.
2. Chop up the onions and celery (with leaves) and saute with a TBSP of olive oil and the 2 TBSP minced garlic.
3. Season with salt and pepper, then add the Knorr concentrated stock.
4. When the vegetables have softened, add in the sliced chicken sausage and cook for about 5 minutes.
5. Add in 1 1/4 cup Jasmati rice, 2 cups of water, and the can of Progresso Fire Roasted Tomato Starter Sauce. Add in a pinch (3-4 tendrils) of Saffron.
6. Bring to a boil, stir, and then cover tightly. Turn to low and let simmer for 20 minutes.
7. Check on it every 5-10 minutes to make sure it's not sticking. Add more water if necessary.
8. After the rice is ready, remove the pan from the heat and let sit.
9. Serve and enjoy!

Notes: Shrimp could also be added to make it more like a jambalaya! Maybe a little cayenne pepper to give it a little spice or some jalapenos. Seriously a delicious dish!

Blackened Chicken Tenders

Ray (my husband) made this as one of his recipes he wanted to cook for the week, as he ventures into the world of twice-a-week meals. He said it was a little different than the one I will link to here, but it turned out really well. It would have been better if he followed the recipe linked here from Relish. So that is the one I will share, as the only difference was the amount of condensed milk used. The recipe went really well with scalloped potatoes.


Ingredients

• 2 tablespoons paprika
• 1 tablespoon chili powder
• 1 teaspoon light brown sugar
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 1/2 pounds boneless, skinless chicken breasts, cut into strips
• 1 tablespoon olive oil
• 1 - green bell pepper, cored and chopped
• 1 - red bell pepper, cored and chopped
• 1 cup chopped red onion
• 1 - (5-ounce) can evaporated skim milk
• 1/4 cup chopped green onions

Directions

1. In large resealable bag, combine paprika, chili powder, brown sugar, pepper, salt. Add chicken, shake to coat.  
2. In large nonstick skillet coated with nonstick cooking spray, heat olive oil over medium heat, sauté chicken 5–7 minutes or until browned and done. Remove to a plate.  
3. In same skillet, add green pepper, red pepper, onion, scraping bits from bottom of pan. Cook over medium heat 5 minutes or until tender.
4. Add evaporated milk, stirring, one minute or until heated and bubbly. Serve chicken with sauce, sprinkle with green onions, if desired.