Brown Rice Jambalaya

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Directions

Step 1

Wash prep surfaces, your hands, and all fresh produce.

Step 2

Cook brown rice following package instructions, adding bay leaves to pot before cooking.

Step 3

While brown rice is cooking, peel and dice onions. Dice celery and bell pepper. Peel and mince garlic.

Step 4

In a large pot over medium-high heat, heat oil. Add onions, celery, bell pepper, and garlic to pot. Mix well. Cook until veggies are soft, about 5 minutes.

Step 5

Add ground turkey to pot. Wash your hands with warm, soapy water for 20 seconds after handling turkey. Cook, stirring and breaking up turkey, until turkey is cooked through, about 5 minutes more.

Step 6

Add tomatoes and their juices. Bring to a simmer.

Step 7

Add spices. Stir to combine. Cover and reduce heat. Cook at a low simmer for 15 minutes.

Step 8

Add cooked brown rice to the mixture. Stir to combine. Add more water or broth, if needed. Cook over low heat to blend flavors, about 5–10 minutes more.

Step 9

Remove bay leaves and serve.

TIP

For a vegetarian option, use cooked or canned pinto or black beans, rinsed and drained, in place of turkey.

Check your WIC Food List to make sure the WIC Approved Ingredients in green are correct. | Source: www.cookingmatters.org

Ingredients

3 medium onions

2 stalks celery

1 bell pepper

2 cloves garlic

1 cup brown rice

2 bay leaves

1 tablespoon oil

4 ounces ground chicken or turkey

2 cans (14½-ounces) diced tomatoes no salt added

1 teaspoon salt

1 1/2 teaspoons dried oregano

1 teaspoon black pepper

1/2 teaspoon ground cayenne pepper