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Ready In:
45 minutes
Serves: 6
This flavorful dish will become a family favorite.
What you'll need
saucepan and cover
Sharp knife
Spatula or spoon
Ingredients
Serves 6
1 teaspoon Vegetable Oil
1 cup Onion finely chopped
3 cloves Garlic finely chopped
1 Chicken Breast boneless, skinless, cut into 1-inch cubes
1 cup Okra ends trimmed, rinsed, and cut into 1/2-inch thick slices or 1 cup Okra frozen
3/4 cup Corn fresh or frozen
1 cup Bell Pepper chopped
14 1/2 ounces Tomatoes diced, no-salt added (equivalent to 1 can)
1 cup Low-sodium Chicken Broth
1 Bay Leaf
2 1/4 teaspoons Soulful Seasoning see link to seasoning recipe below
1/8 teaspoon Hot Pepper Sauce
3/4 pound Shrimp Uncooked, medium, peeled and deveined
1/2 cup Brown Rice Cooked
of Lemon sliced, optional
Directions
1.In a saucepan, heat vegetable oil over medium heat. Cook onion and garlic in oil for 2 minutes. Stir in chicken; cook and stir for 7 to 10 minutes or until chicken begins to brown. Add okra, corn, and bell pepper; cook and stir for 2 minutes or until crisp-tender. Stir in tomatoes, chicken broth, bay leaf, Soulful Seasoning, and hot pepper sauce. Bring to a boil.
2.Cook, uncovered, and stirring for 2 minutes more. Add in shrimp and cook 3 to 4 minutes longer or until shrimp turns pink. Stir in rice. Remove from heat.
3.Cover and let stand for 5 minutes or until rice is hot. Remove bay leaf.
4.Serve immediately, with lemon slices, if desired.
Chef's Tips
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 6
| Amount Per Serving | ||
|---|---|---|
| Calories 150 | ||
| % Daily Value* | ||
| Total Fat 3 g | 4% | |
| Saturated Fat <1 g | 3% | |
| Sodium 300 mg | 13% | |
| Total Carbohydrate 16 g | 6% | |
| Dietary Fiber 3 g | 11% | |
| Protein 17 g | ||
* 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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