Carrot Jambalaya
10
Minutes
Prep Time
35
Minutes
Cooking Time
55
Minutes
Total Time
4
Serves Servings
Ingredients
- 1 Package Harvest Fresh Nantes Carrots, sliced
- 1 Yellow Bell Pepper, diced
- 1 onion, diced
- 3 Garlic Cloves, minced
- 1 Lb. Boneless chicken thighs, cut in pcs, cooked
- 4 Italian Sausages, Hot and sweet, cooked
- 4 Cups Chicken Broth
- 1 ½ Cups Jasmine Rice
- 1 Can Diced Tomatoes
- 2 Tbsp. Tomato paste
- 1 Tbsp. Oil
- 1 Tsp. Thyme, dried
- 1 Tsp. Paprika
- 1 Tsp. Salt
- ¼ Tsp. Pepper
Directions
- In a skillet, Brown Sausage and chicken, until, cooked and browned.
- In a large pot, add oil, add onion, sauté until translucent, add garlic, sauté until fragrant, add carrots, and bell pepper, sauté until vegetables have slightly softened, add rice, sauté until toasted.
- Add cooked chicken and sausage, add broth, diced tomatoes, tomato paste, spices, cover and simmer, until rice is tender and liquid has evaporated.
- Once rice is tender, remove from heat and ready to serve.
Video Recipe Below:
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