Easy Microwave Jammin' Jambalaya

Like clockwork, this Creole entrée for three is ready to eat in 20 minutes.

PillsburyRecipe by Pillsbury

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20 minutes

20 minutes

3 servings (1 1/3 cups each)



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Nutrition Info

  • 1 Serving
  • 370
  • 14g
    (Saturated Fat 5g, Trans Fat 0g)
  • 65mg
  • 1100mg
  • 39g
    (Dietary Fiber 3g, Sugars 9g)
  • 22g
  • Percent Daily Value*
  • 15%
  • 25%
  • 8%
  • 15%
  • Exchanges
  • 1/2
  • 2
  • 1/2
  • 2
  • 1
  • Carbohydrate Choices
  • 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    In Step 1, add 1/4 cup water to other ingredients in casserole. Cover; microwave on High 5 to 7 minutes. In Step 3, cover; microwave on High 3 to 4 minutes.

  • Tip

    If you like your jambalaya spicy, be sure to use hot salsa and buy a spicy kielbasa.

Ingredients

  • 1  cup frozen bell pepper and onion stir-fry (from 16-oz bag)
  • 1/2  cup Old El Paso® Thick 'n Chunky salsa
  • 1  can (14.5 oz) Mexican-style stewed tomatoes, undrained
  • 3/4  cup uncooked instant white rice
  • 1/4  lb cooked kielbasa or Polish sausage, cut into 1/2-inch-thick slices
  • 1  cup chopped cooked chicken

Directions

  1. 1In 1-quart microwavable casserole, mix bell pepper and onion stir-fry, salsa and tomatoes. Cover; microwave on High 3 to 5 minutes, stirring once or twice, until mixture boils, and bell pepper and onion are crisp-tender.
  2. 2Stir in rice. Cover; microwave on High 2 minutes, stirring once halfway through cooking.
  3. 3Gently stir in kielbasa and chicken. Cover; microwave on High 2 to 3 minutes, stirring once or twice, until kielbasa and chicken are thoroughly heated.
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