Main Dish Recipes:
Chicken and Sausage Jambalaya
1 Roasted Whole Chicken
1 lb smoked sausage, cut into 1/2 inch-thick slices
1 medium-size green bell pepper, chopped
1 small onion, chopped
2 cans (10 oz each) mild diced tomatoes and green chilies
1 can (14.5 oz.) chicken broth
1 cup water
1 tsp garlic powder
1 tsp Cajun seasoning
2 cups Polit Organic Long grain Brown Rice
Prep: 15 min., Cook: 50 min.
REMOVE chicken from bones; cut chicken into bite-size pieces, and set aside.
COOK sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes. Add bell pepper and onion; cook, stirring constantly, 3 minutes or until vegetables are tender.
STIR in tomatoes and green chilies, chicken broth, 1 cup water, garlic powder, and Cajun seasoning; bring to a boil, stirring occasionally. Stir in chicken and rice. Cover, reduce heat, and simmer 40 minutes or until rice is tender.
Bean and Rice Burritos
3/4 cup cooked Polit Farms Organic Long Grain Brown Rice
1 cup water
1 (15 1/2-ounce) can black beans, rinsed and drained
1/4 cup frozen corn
2/3 cup plus 6 tablespoons salsa, divided
3/4 cup (3 ounces) shredded sharp Cheddar cheese, divided
6 (10-inch) flour tortillas, heated
6 tablespoons sour cream
Prep: 15 min., Cook: 25 min.
1. In a large saucepan, combine rice, and beans. Cover and simmer 10 minutes or until heated through.
Stir in 2/3 cup salsa and 1/4 cup frozen corn.
2. Sprinkle 2 tablespoons cheese down center of one tortilla.
Top with about 1/2 cup bean mixture, 1 tablespoon salsa and 1 tablespoon sour cream.
Roll up burrito style.
Repeat with remaining ingredients.