Please provide succinct feedback on why this substituion looks like it may not be correct.
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
Preheat the oven to 375 degrees F.
Place a skillet over medium heat. Add the butter, chopped onions, bell peppers, and garlic. Sauté for 2-3 minutes to soften.
Chop the chicken breast into 3/4 inch chunks and slice the andouille sausage into 1/2 rounds.
In a 3 quart baking dish, combine the rice, sauteed veggies, frozen peas, chicken, sausage, canned tomatoes, cajun seasoning, and shredded cheddar cheese.
Stir and pour the broth over the top. Gently shake the pan to make sure all the rice is submerged in the broth. Add the thyme sprigs then cover the pan tightly with foil and bake for 50-55 minutes, until the rice is tender.
Remove the foil and the thyme sprigs. Fluff the rice with a fork.
Sprinkle the chives over the top and serve.
THIS RECIPE CAN BE CUSTOMIZED
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a
27% reduction in the amount of sodium.
Just substitute low-sodium chicken broth for chicken broth.
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
This recipe has the following nutrient totals:
Protein 25.6 g
Carbohydrates 46.0 g
Iron 0.20 mg
Fiber 2.59 g
Calcium 8.69 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.