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Jammin' Jambalaya


   Serving Size:
One serving (1/6 of recipe) is a 0.5 oz grain, 1/4 cup vegetable, and 1.5 oz meat/meat alternate for a 3-5 year old for lunch/supper.


6 servings




1 lb. boneless, skinless, chicken breast
1 stalk celery
1/2 chopped onion
1/2 small bunch chopped green onion
1 medium chopped green bell pepper
1/2 of 14 oz. can diced tomato(es)
1 cup dry brown rice
3 cups water
1 chicken bouillon cube(s)
1/2 bay leaf
1 1/4 tsp. (or to taste) cayenne pepper
cooking spray

Wash chicken and pat-dry. Cut into 1 inch chunks. Spray a medium-size pan with non-stick cooking spray. Brown chicken over medium heat and remove from pan. Add celery, onion, green onion, pepper and tomatoes to same pot and cook over medium heat for 10 minutes. Return chicken to the pan. Add rice, water, bouillon, bay leaf and cayenne pepper. Bring to a boil. Cover, reduce heat, and let simmer for about 50 minutes. (Instant brown rice will require a different cook time.) Stir in parsley and serve warm.



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CACFP Menu Planning Guide, Team Nutrition