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Christiane Potts
Course Main
Servings 4 servings

Ingredients
  

  • 3 ounces andouille sausage finely chopped
  • 12 ounces skinless boneless chicken breasts, cut into bite-size pieces
  • 2 10-oz. cans unsalted diced tomatoes and green chiles
  • 2 teaspoons salt-free Cajun seasoning
  • ½ teaspoon kosher salt
  • 2 8.8-oz. pouches precooked brown rice (such as Uncle Ben's)
  • 4 green onions chopped
  • 1 lemon cut into wedges
  • Hot sauce optional

Instructions
 

  • Heat canola oil in a large skillet over medium-high. Add onion mixture and sausage; cook 4 minutes or until vegetables are tender, stirring occasionally. Add chicken; cook 4 minutes or until chicken is lightly browned, stirring occasionally.
  • Strain tomatoes in a colander over a bowl, reserving ¼ cup liquid. Add strained tomato mixture, ¼ cup reserved tomato liquid, Cajun seasoning, salt, and rice to pan, scraping pan with a wooden spoon to loosen browned bits. Cover pan, reduce heat to medium, and simmer 10 minutes, stirring occasionally. Remove pan from heat; sprinkle with green onions. Divide rice mixture evenly among 4 bowls. Serve with lemon wedges and hot sauce, if desired.
  • Cover pan, reduce heat to medium, and simmer 10 minutes, stirring occasionally. Remove pan from heat; sprinkle with green onions. Divide rice mixture evenly among 4 bowls. Serve with lemon wedges and hot sauce, if desired.

What I'd Do Different Next Time

  • You'll definitely want to make a double batch. I'd also save a few dollars by making my own rice.