Chicken Rice Gumbo
This Cajun-inspired dish is as easy as it gets for a hearty soup.
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 3/4-inch pieces
1 can (49-1/2 ounces) chicken broth
1 can (about 15 ounces) whole-kernel corn, drained
1 can (14-1/2 ounces) stewed tomatoes, coarsely chopped
1/2 cup uncooked white rice
3/4 teaspoon pepper
Put ingredients into a large saucepan over high heat. When liquid comes to a boil, reduce heat to medium.
Simmer, uncovered, for 20 minutes, stirring occasionally, or until chicken and rice are thoroughly cooked.
Serve this gumbo in big bowls with lots of hot and crusty buttered French bread.
For even more Cajun flavor, add a bay leaf, a large pinch of dried thyme leaves, and a shake or two of cayenne pepper.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories338
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Calories from Fat12%
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Total Fat5g
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Saturated Fat1g
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Total Carbohydrate41g
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Protein35g
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Sugars5g
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Cholesterol61mg
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Dietary Fiber3g
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Sodium1,985mg
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- DAILY VALUE
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Vitamin A5%
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Vitamin C24%
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Calcium7%
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Iron21%
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- DIETARY EXCHANGES
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Starch/Bread2
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Vegetable1
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Very Lean Meat4
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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