FAST AND EASY JAMBALAYA

Fast and Easy Jambalaya image

From Betty's Soul Food Collection... Turn classic Cajun jambalaya into your very own specialty by adding a secret twist-leftover chicken from last night, just perfect for soaking up the tangy sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 10

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Ingredients

1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon garlic powder
1 1/4 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
3 tablespoons vegetable oil
1 cup chopped onions
1 package (12 oz) smoked Polish or kielbasa sausage, cut into 1/2-inch slices
1 jar (16 oz) Old El Paso™ Thick 'n Chunky picante sauce (any variety)
1 can (14.5 oz) Italian-stewed tomatoes, undrained
1 1/4 cups frozen sweet peas
2 2/3 cups hot cooked instant rice

Steps:

Sprinkle lemon-pepper seasoning and garlic powder over chicken cubes. In 12-inch skillet or 3-quart saucepan, heat oil over medium-high heat. Add chicken; cook 5 minutes, stirring frequently, until no longer pink in center.
Stir in onions and sausage; cook 5 minutes, stirring occasionally. Stir in picante sauce and tomatoes. Reduce heat to medium; cook 12 minutes, stirring occasionally.
Stir in peas; cook 5 to 7 minutes, stirring occasionally, until peas are tender. Serve over hot cooked rice.

Nutrition Facts : Calories 780, Carbohydrate 58 g, Cholesterol 135 mg, Fiber 5 g, Protein 48 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 2340 mg, Sugar 15 g, TransFat 1 g