Healthy Turkey Jambalaya Recipe | YIELD

YIELD Makes 4 servings

INGREDIENTS

1 teaspoon canola oil 1 cup chopped onion 1 green bell pepper, chopped 1/2 cup chopped celery 3 cloves garlic, finely chopped 1‑3/4 cups fat-free reduced-sodium chicken broth 1 cup chopped seeded tomato 1/4 pound cooked ground turkey breast 1/4 pound cooked turkey sausage 3 tablespoons tomato paste 1 bay leaf 1 teaspoon dried basil 1/4 teaspoon ground red pepper 1 cup uncooked white rice 1/4 cup chopped fresh parsley

PREPARATION:

1. Heat oil in large nonstick skillet over medium-high heat until hot. Add onion, bell pepper, celery and garlic. Cook and stir 5 minutes or until vegetables are tender.
2. Add chicken broth, tomato, turkey, turkey sausage, tomato paste, bay leaf, basil and red pepper. Stir in rice. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low. Simmer, covered, 20 minutes or until rice is tender.
3. Remove skillet from heat. Remove and discard bay leaf. Top servings evenly with parsley. Serve immediately.

This recipe appears in: Southern NUTRITIONAL INFORMATION: Serving Size: about 1 cup jambalaya Sodium 384 mg Protein 28 g Fiber 3 g Carbohydrate 51 g Cholesterol 74 mg Saturated Fat 2 g Total Fat 9 g Calories from Fat 18 % Calories 416 DIETARY EXCHANGE: Meat 2 Vegetable 2-1/2 Starch 2-1/2 Fat 1/2