Monday, May 15, 2017

Slow Cooker Jambalaya Rice

Since I have moved to Texas, I've begun to love spicy food. It doesn't help that Campbell's make some great soups with spice in them. Don't get me wrong growing up in Los Angeles, California the city has its mixture of hotness for Foodies. In the south, it's just a different kind of hotness and I like it. 

Trying to feed 3 or 4 people on a family budget can be difficult but it can be done. This is why I like my slow cooker Jambalaya rice. All it takes is a quarter cup of rice per 
person coming to dinner and a can of Campbell's 
Jambalaya soup. This recipe will last about two 
days. If you try to heat up the rice at the third day 
it becomes mushy.

What you will need for this recipe:
1/4 cup of white rice per person
1 can of Campbell's Chunky Jambalaya soup (More than one can if there are more than 4 people eating)
4 oz of chicken breast or chicken sausage per person eating

Add all of the ingredients into the slow cooker. Add enough extra water so that the rice and rest of the ingredients are covered. Set the slow cooker for cooking chicken. You may want to stop it in the middle of cooking to stir the rice. You can decrease the water by a 1/4 cup if you want a dryer rice mixture.

I hope that you enjoy this slow cooker recipe from our family to yours.

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