Dirty Rice

PREP 10 MIN COOK 50 MIN SERVES 6

1 1/2 cups long-grain brown rice
3 cups reduced-sodium chicken broth
1 Tbsp peanut oil, or canola oil
10 oz cooked chicken andouille, or other spicy chicken sausage, cut into 1/2-inch pieces
1 1/2 cups chopped yellow onion
1 1/4 cups chopped celery
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 cloves gralic, minced
2 tsp chopped fresh thyme leaves
1/4 - 1/2 tsp cayenne pepper
1/4 tsp salt

1. Bring rice and broth to a boil in a large saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, about 50 mins. Remove from the heat and let stand, covered, for 10 minutes.

2. While the rice is standing, heat oil in a large nonstick skillet over medium heat. Add sausage and cook, stirring, until it begins to brown about 5 mins. Add onion, celery, green and red bell pepper and garlic and cook, stirring, until the onion is soft, about 5 mins more. Stir in thyme, cayenne to taste and salt. Stir the sausage mixture into the rice and serve.

PER SERVING (ABOUT 1 1/3 CUPS): 296 CAL, 7 G FAT, 36 MG CHOL, 48 G CARB, 13 G PROT, 5 G FIB, 428 MG SOD.
PointsPlus Value: 8

Obviously you probably could tell by my picture, I didn't have a red bell pepper on-hand... so I just up'ed my green peppers. Also I have no idea what "chicken andouille or chicken sausage" is - so I just used regular skinless, boneless chicken cut into t 1/2-inch pieces (always a hit!). And instead of fresh thyme leaves (which I also didn't have on-hand), I used the dried version - cut the amount in half, so added 1 tsp instead.

This was good - I liked it. Was easy and delicious... if you like it spicy!