One Pot Meal - Jambalaya

Makes 8 servings.
Prep Time: 15 minutes
Cook Time: 45 minutes

1 tablespoon canola-olive blended oil
1 cup chopped celery

1 cup chopped onion
3 clove(s) (medium) garlic clove(s), minced
3-4 mini red, yellow and orange peppers or 1 medium green pepper(s), seeded and chopped  
2 boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound smoked turkey or beef sausage, sliced 1/2-inch thick
1 package McCormick® Gourmet Smoked Sausage & Pepper Creole Jambalaya Recipe & Seasoning Mix
2 1/4 cups water
1 can (10 ounces) RO*TEL chunky Tomatoes and Chilies, undrained
1 cup uncooked white rice, long-grain or  brown rice *Note
1/2 pound medium/large shrimp, peeled and deveined

1. Heat oil in large nonstick skillet on medium-high heat. Add celery, garlic, peppers and onion; cook and stir 5 minutes or slightly softened. Add chicken and sausage; cook and stir 5 minutes or until chicken is no longer pink.

2. Stir in Seasoning Mix, water, tomatoes and rice. Bring to boil. Reduce heat to low; cover and simmer 30 minutes.

3. Stir in shrimp; cover and cook 5 minutes longer or just until shrimp turn pink and rice is tender.

Note:

Brown rice needs more cook time and liquid than white rice. Adjust your cook time and liquid accordingly.

Speed up cooking time - start with leftovers:  cooked chicken and/or rice Instant brown rice takes less time to cook.

tomatoes, peppers & onions

Tomatoes

Lycopene is a carotenoid pigment that has long been associated with the deep red color of many tomatoes. A small preliminary study on healthy men and women has shown that the lycopene from orange- and tangerine-colored tomatoes may actually be better absorbed than the lycopene from red tomatoes.  

Intake of tomatoes has long been linked to heart health. As our knowledge of unique tomato phytonutrients expands, we are likely to learn more about the unique role played by tomatoes in support of heart health. 

In terms of conventional antioxidants, tomatoes provide an excellent amount of vitamin C and beta-carotene; a very good amount of the mineral manganese; and a good amount of vitamin E.

Source:  Borguini RG and Torres EAFDS. Tomatoes and Tomato Products as Dietary Sources of Antioxidants. Food Reviews International. Philadelphia: 2009. Vol. 25, Iss. 4; p. 313-325. 2009.

Dogukan A, Tuzcu M, Agca CA et al. A tomato lycopene complex protects the kidney from cisplatin-induced injury via affecting oxidative stress as well as Bax, Bcl-2, and HSPs expression. Nutr Cancer. 2011;63(3):427-34. 2011.

Etminan M, Takkouche B, and Caamano-Isorna F. The role of tomato products and lycopene in the prevention of prostate cancer: a meta-analysis of observational studies. Cancer Epidemiol Biomarkers Prev. 2004 Mar;13(3):340-5. 2004. 2004.

Friedman M, Levin CE, Lee SU et al. Tomatine-containing green tomato extracts inhibit growth of human breast, colon, liver, and stomach cancer cells. J Agric Food Chem. 2009 Jul 8;57(13):5727-33. 2009.