This Cajun-inspired main dish is made with spicy Andouille sausage and served over brown rice that's been cooked with colorful chopped vegetables and cayenne pepper. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Finely chop about 1/2 cup of the sweet peppers and 1/4 cup each of the onion and celery. In a small saucepan heat 1 teaspoon of the oil over medium heat. Add the finely chopped vegetables. Cook and stir over medium heat about 5 minutes or until just tender. Stir in 1 clove of the minced garlic; cook and stir for 1 minute more. Carefully stir in chicken broth and water. Bring to boiling. Add rice, cayenne pepper, and bay leaf. Return to boiling; reduce heat. Simmer, covered, for 45 to 50 minutes or until rice is tender.

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  • Meanwhile, in a large skillet heat remaining 3 teaspoons oil over medium-high heat. Add remaining sweet pepper strips, sliced onion, and celery. Cook and stir about 5 minutes or until just tender. Add tomatoes, remaining 2 cloves garlic, and 1 1/2 teaspoons of the snipped fresh thyme. Cook and stir about 5 minutes more or until vegetables are crisp-tender. Remove vegetables from skillet; cover with foil and keep warm.

  • Add chicken sausage to hot skillet. Cook and stir over medium-high heat for 3 to 4 minutes or until heated through and lightly browned.

  • Remove and discard bay leaf from cooked rice. Stir remaining 1/2 teaspoon thyme into rice. To serve, spoon vegetables, rice, and sausage onto four serving plates.

Nutrition Facts

360 calories; 12.9 g total fat; 2.6 g saturated fat; 65 mg cholesterol; 664 mg sodium. 807 mg potassium; 40.8 g carbohydrates; 7.4 g fiber; 12 g sugar; 20.9 g protein; 3504 IU vitamin a iu; 145 mg vitamin c; 87 mcg folate; 94 mg calcium; 3 mg iron; 72 mg magnesium;

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