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Easy Chicken Jambalaya
Prep Time:
10 minutes
Cook Time:
20 minutes
4 - 6 servings

1 Tbsp. H-E-B Pure Olive Oil

1/2 c. of each: chopped celery, onion and green bell pepper

2 - 3 tsp. Cajun or Creole Seasoning, as desired

1 carton (16 oz.) H-E-B Chicken Broth

1 can (14.5 oz.) H-E-B Cajun Style Diced Tomatoes

1 c. uncooked long grain white rice

1 dried bay leaf

1 bag (12 oz.) frozen H-E-B Fully Cooked Sliced Chicken Breast or Thigh for Fajitas

* hot pepper sauce, to taste


Heat oil in a large skillet over medium heat for 5 minutes. Sauté celery, onion and
bell pepper for 5 minutes; add Cajun seasoning and cook 3 minutes longer or until vegetab
les are tender.
Stir in broth, tomatoes, rice and bay leaf. Bring to a boil; reduce heat to low, cover ski
llet and simmer for 20 minutes or until rice is tender. Remove the bay leaf.
In the meantime, heat chicken in microwave according to package directions. Cut into bite-
size pieces. Toss chicken with cooked rice mixture. Serve while hot. Add hot pepper sauce,
to taste.

Nutritional Information

No Nutritional Information Available


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