CAJUN CHICKEN JAMBALAYA WITH ONION – RED BELL PEPPER – GARLIC – GREEN ONIONS – PARSLEY – CAYENNE ATOP SPICY JASMINE RICE IN BROTH

–4 chicken tenderloins or breast strips

–onion (one-half, sliced)

–red bell pepper (one-half, sliced)

–minced garlic (in a jar)

–green onions (2 stalks)

–parsley (fresh, chopped)

–cayenne pepper

–Cajun seasoning (or Creole)

–Bac’n pieces (soy bacon)

–jasmine rice (sticky rice)

–chicken broth (low sodium, non-fat)

–salt and pepper

–olive oil

1 – Slice one-half onion and one-half red bell pepper, and place in a covered baking dish with a little chicken broth.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 3 minutes.  Set aside.

2 – Place one-half cup of jasmine rice in a covered baking dish.  Add 1 cup of chicken broth.  Slice 2 green onions and place in the dish.  Add 1 teaspoon of minced garlic.  Season with Cajun seasoning and cayenne pepper.  Add a few drops of olive oil.  Microwave on high for 5 minutes; then microwave on 50 percent power for 8 minutes.  When finished, keep covered to preserve warmth.

3 – Nestle the chicken amid the onion and red bell pepper.  Season with Cajun seasoning, cayenne pepper, salt, pepper, and olive oil.  Microwave on high for 9 minutes.

4 – Serve the chicken and its sauce, hot, atop the rice.

–chicken jambalaya adapted from food.com web site.

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