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Juicy ripe Ontario Peaches add summer freshness to this colourful skillet jambalaya. You can add whatever Ontario vegetables you have on hand -- but remember the essentials are rice, zesty spices and Ontario Peaches, of course.
Recipe Tags:
Main Dishes
Preparation Time: 20 minutes
Cooking Time: 12 minutes
Servings: 4
Ingredients
1/2 cup (125 mL) sodium-reduced chicken broth
2 cloves Ontario Garlic, crushed
1 tsp (5 mL) dried thyme leaves
1/2 tsp (2 mL) dried oregano leaves
1/4 tsp (1 mL) each cayenne and hot pepper sauce
2 cups (500 mL) cooked rice
1/3 cup (75 mL) diced pepperoni
1 Ontario Sweet Green Pepper, diced
1 large Ontario Field Tomato, diced
12 oz (375 g) skinless Ontario Rainbow Trout Fillet(s)
4 Ontario Peaches
2 Ontario Green Onions, thinly sliced
Preparation
In large deep skillet, combine broth, garlic, thyme, oregano, cayenne and hot pepper sauce; bring to a boil over high heat.
Stir rice, pepperoni, green pepper and tomato into boiling mixture. Cover tightly and reduce heat to medium. Simmer for 3 minutes.
Cut fish into bite-size pieces. Stir into rice mixture, cover and cook for 3 minutes.
Meanwhile, peel, pit and dice 3 peaches. Slice remaining peach (unpeeled) into wedges for garnish.
Stir diced peaches, any peach juices and onions into rice mixture. Cover and continue to cook until fish is opaque, 2 to 4 minutes.
Garnish with sliced peaches.
Nutrients per serving
Protein: 24 grams
Fat: 8 grams
Carbohydrate: 44 grams
Calories: 340
Fibre: 3 grams
Sodium: 275 mg
(Source: Foodland Ontario) |
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