Ingredients
2 tablespoons margarine
3/4 pound boneless, skinless chicken breast, cut into 1-inch cubes
1/2 pound turkey smoked sausage, sliced into 1/2 -inch pieces
1 cup chopped onions, divided
1 cup chopped celery, divided
1 cup chopped green pepper, divided
1 tablespoon minced garlic
1 (14 1/2 -ounce) can whole tomatoes, coarsely chopped, do not drain
2-3/4 cups fat-free, reduced-sodium chicken broth
1 cup uncooked parboiled rice
1/2 cup uncooked brown rice
1/4 teaspoon coarsely ground pepper
1 teaspoon dried thyme leaves
1/4 teaspoon rubbed sage
1/2 teaspoon white pepper
Preparation
Melt margarine in skillet. Add chicken and sausage. Cook over medium-high heat until meat starts to brown. Add 1/2 cup each of onions, celery and bell peppers.
Cook 5 to 8 minutes or until vegetables are tender, stirring frequently. Stir in garlic, tomatoes, remaining 1/2 cup of each raw vegetable and remaining ingredients.
Spray a 9-by-13-inch baking dish with nonstick spray coating; spoon jambalaya into prepared dish. Bake uncovered at 350 degrees 1 hour.
