Prep time: 15 minutes | Cooking time: 45 minutes | Total time: 1 hour |
Easy gluten-free version of jambalaya
Saute onion, garlic, green pepper and celery for about 10 minutes. Add chicken until browned about 5 more minutes. Pour in chicken broth, rice, and tomatoes with the juice. Add thyme, salt, pepper and 2 bay leaves. Cook until the liquid is absorbed about 40 minutes. Remove bay leaves and serve in low bowls.