Quick Chicken Jambalaya

Serve this southern favorite recipe with corn bread and a side of green beans.

Makes 8 Servings


4 bacon slices, chopped
1 green bell pepper, chopped
1 each celery, finely sliced
1 pkg (14 oz.) smokies, cut into 1/2-inch pieces
2 cups chicken, cooked and chopped
2 cups Minute® Premium Rice, uncooked
1 cup barbecue sauce
1 tsp salt
1/4 tsp ground red pepper (optional)
1 can (14 1/2 oz.) diced tomatoes, undrained


  • Cook bacon and vegetables in 3-quart saucepan or large skillet until vegetables are tender and bacon is crisp.
  • Add Smokies, chicken, 1-1/2 cups water, rice, barbecue sauce, salt and red pepper. Bring to boil; cover. Reduce heat to low; simmer 15 minutes, stirring occasionally.
  • Stir in tomatoes. Cook until heated through.
  • Substitute 1 package (6 oz.) Grilled Chicken Breast Strips, chopped, for chopped cooked fresh chicken.