Our take on the spicy New Orleans favorite replaces sausage with fresh chicken and Canadian bacon but keeps the Cajun flavor.
4
Servings
10 m
Preparation
45 m
Cooking
395
Calories
6 Fresh Trimmed & Ready® Premium Chicken Breast Tenderloins
1 teaspoon Cajun seasoning blend
3 tablespoon vegetable oil
1 large green bell pepper, chopped
6 green onions, chopped
3/4 cup celery, chopped
1 cup long grain rice
3 ounce Canadian bacon, diced
1 cup salsa, medium
1 can reduced-sodium chicken broth, 14-oz.
1. Cut chicken into 1-inch chunks. Sprinkle with Cajun seasoning.
2. Heat oil in large nonstick skillet to medium-high. Cook chicken 8 minutes or until golden brown. Remove from skillet.
3. In same skillet, cook green pepper, three-fourths of scallions and celery 5 minutes or until pepper is crisp-tender. Add uncooked rice to skillet and cook 1 minute.
4. Return chicken to skillet. Stir in bacon, salsa and broth. Bring to a boil; reduce heat to low. Cover and simmer 25 minutes or until rice has absorbed liquid and chicken is done (internal temp 170 °F.
5. Remove from heat and let stand 5 minutes. Sprinkle with remaining scallions before serving.