12
310
45

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced onions
  • 1/2 cup green bell pepper (diced)
  • 1/2 cup red bell pepper (diced)
  • 1 tablespoon minced garlic
  • 1/2 pound boneless skinless chicken breasts
  • 4 ounces fresh chorizo
  • 2 1/2 cups water
  • 1 cup chopped tomatoes
  • 1 package jambalaya mix (ZATARAIN'S®, Original)
  • 1/2 pound large shrimp (peeled and deveined)
  • 1 cup frozen peas

Directions

  1. Heat oil in large skillet or Dutch oven on medium heat. Add onion, bell peppers and garlic; cook and stir 5 minutes or until softened. Add chicken and chorizo; cook and stir 5 minutes or until browned. Add water; bring to boil
  2. Stir in tomatoes and Jambalaya Mix; return to boil. Reduce heat to low; cover and simmer 15 minutes
  3. Place shrimp and peas on top of rice; cover. Cook 5 minutes longer or until shrimp turn pink and rice is tender. Remove from heat. Let stand 5 minutes before serving
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NutritionView more

310Calories
Sodium20%DV470mg
Fat29%DV19g
Protein43%DV22g
Carbs4%DV13g
Fiber16%DV4g

PER SERVING *

Calories310Calories from Fat170
% DAILY VALUE*
Total Fat19g29%
Saturated Fat5g25%
Trans Fat
Cholesterol60mg20%
Sodium470mg20%
Potassium600mg17%
Protein22g43%
Calories from Fat170
% DAILY VALUE*
Total Carbohydrate13g4%
Dietary Fiber4g16%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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