Sunday, June 14, 2009
Food, Recipes, Atlanta

Rice, rice baby

Make Virginia Willis's chicken jambalaya

Photos/courtesy of Uncle Ben’s

By Virginia Willis

Uncle Ben’s has a great program they developed in partnership with Feeding America, the nation’s leading hunger relief charity, to create awareness for childhood hunger around the country. For the opening event at the newest Uncle Ben’s-sponsored Kids Cafe in Albany, Ga., I created a low-fat, healthy chicken jambalaya recipe that uses the brand’s Fast & Natural Whole Grain Instant Brown Rice. I really enjoyed serving food at the Jefferson Boys & Girls Club to the children who regularly use the facility. By mixing staples like chicken and rice with colorful ingredients like fresh vegetables and spices, I was able to serve a New Orleans home-style dish infused with new flavors. The kids loved it and ate the dish right up!
 
It is important to educate children about healthy eating and a smart place to instill those values is in the kitchen. At the event, I asked for volunteers from the audience to assist me with making the recipes, because kids are more likely to try new tastes if they help prepare and cook the meal they are about to eat. We also passed out recipe cards so that the kids could take them home and make the dish with their parents. I hope you enjoy this recipe in your home. SP
Virginia Willis is an Atlanta resident, a nationally known chef and author of Bon Appétit, Y’all. Learn more about her at www.virginiawillis.com.

CHICKEN JAMBALAYA

Serves 7

Ingredients:

• 1 1/2 cups dry Uncle Ben’s Fast & Natural Whole Grain Instant Brown Rice
• 2 teaspoons canola oil
• 1/4 pound extra lean ham, diced (about 1 cup)
• 3/4 pound boneless skinless chicken breast, cut into bite-size pieces (about 2 cups)
• 2 teaspoons salt-free Cajun seasoning
• 1/2 teaspoon coarse Kosher salt
• 1/2 cup chopped celery
• 1/2 cup chopped red bell peppers
• 1/2 cup chopped yellow bell peppers
• 1 clove garlic, very finely chopped
• 1 14.5-ounce can diced tomatoes in juice
• 2 cups reduced-fat low-sodium chicken stock or water

Instructions:

Heat the oil in a large nonstick skillet over medium high heat. Add the ham, and cook until meat starts to brown, about 3 minutes, stirring frequently. Add chicken and continue cooking until chicken is brown, about 3 to 5 minutes, stirring frequently and scraping pan bottom well.

Stir in the Cajun seasoning, salt, celery and bell peppers. Cook until vegetables become tender, about 5 minutes. Add garlic, and cook until fragrant, about 45 to 60 seconds.

Add the tomatoes, stock, and Uncle Ben’s Fast & Natural Whole Grain Instant Brown Rice. Stir well to combine, and cover with tight-fitting lid.

Reduce heat to simmer and cook until the rice is tender, about 15 minutes. Remove from the heat to let rest for 5 minutes.

Stir well, and serve immediately.