Chicken Jambalaya

This recipe takes a little help from a box of Zatarain's Jambalaya mix but I added personal touches to make it my own.  If you like your Jambalaya spicy you're gonna want to add some kick to this one.  If I were making it for a spice loving crowd I would have added a few dashes of hot sauce.  Omar doesn't like spicy food so I toned it down a bit for him.  Don't worry, there is still plenty of flavor, its just on the mild side.

Chicken Jambalaya
1 box Zatarain's Jambalaya
1 lb. Chicken breast
1 large onion, diced
1 green bell pepper, diced
1/2 cup rice
8 oz. tomato sauce
2.5 cups water
1 TBSP vegetable or canola oil
salt, pepper, and hot sauce to taste
4 TBSP chopped fresh cilantro

Heat oil in a large skillet with a lid.  Cut chicken into small bite size pieces.  Brown the chicken in the oil.  Add the onions and peppers and saute for 3-4 minutes.

Add the water and tomato sauce. Bring to a boil.

Add the contents of the Zatarain's box and 1/2 cup of rice.  Stir.  Cover, reduce heat and simmer for 30 minutes, stirring occasionally.

Taste and decide if you need salt, pepper or hot sauce and make the necessary adjustments.

Garnish with fresh chopped cilantro.

The whole dish is 49 WWPP.  It makes 8 cups.  That's only 6 points per cup!  Serve with a 2 point salad and you've got a delicious and low points meal.