Time & Servings
40 minutes ready time =
15 minutes preparation +
25 minutes cooking
2 Tbsp. (30 mL) vegetable oil0Potatoes Foil-Wrapped Your Fresh Market (3PK)$3.62 • Ea
3/4 lb. (440 g) boneless, skinless chicken thighs0Maple Leaf Chicken Thighs ~1KG$14.64 • Ea
1 cup (250 g) ham, cut into very thin strips (about 5 oz./150 g)0Cook‘s Fully Cooked Ham Steak Premium Lean Hickory Smoked Traditional Bone-In 454G$7.28 • Ea
1 can (398 g.) no salt added tomatoes in juice, undrained0Aylmer Diced Tomatoes 796ML$2.04 • Ea
1 1/2 cups water0evian® natural spring water bottle 1.5L$3.54 • Ea
1 package Knorr® Vegetable Dry Soup Mix
1 cup uncooked rice0Hans Dairy Kheer Rice Pudding 725G$4.60 • Ea
- Heat oil in large skillet over medium-high heat and brown chicken and ham.
- Stir in tomatoes, water and Knorr® Vegetable Dry Soup Mix. Bring to a boil over high heat. Stir in rice. Reduce heat to low and simmer covered, stirring occasionally, until rice is tender, about 20 minutes.
- Try adding ½ cup of frozen mixed vegetables to this dish for more veggies!
- Each serving of this jambalaya is low in fat and a source of iron and vitamin C. *See Nutrition Information for sodium content.