Soy Chicken Jambalaya


2 stalks chopped celery
1 medium chopped onion
1/2 cup chopped green pepper
2 Tbs margarine
1 can (14.5 oz.) diced tomatoes
1 can (14.5 oz.) chicken broth
1 cup long grain rice
1 tsp crushed basil
1/2 tsp salt
1/4 tsp pepper
1 can (4 oz.) diced mild green chiles
1 bay leaf


1 pkg (6 oz.) soy chicken veggie strips
In skillet cook celery, onion, green pepper in margarine till vegetables are tender.
Stir in can of tomatoes, chicken broth, rice, basil, salt, pepper, chiles, soy chicken veggie strips, and bay leaf.
Bring to boiling; reduce heat.
Cover and simmer about 20 minutes or till rice is tender.
Discard bay leaf and serve.

Yield: 4 servings. Per serving: 322 calories, 7.6 g fat (1.5 g sat fat), 1 cholesterol mg, 1385 mg sodium, 52.3 g carbohydrate, 11.5 g protein (5.6 g soy protein), 5.3 g dietary fiber.

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