Chicken Rice Gumbo
This healthy recipe comes from NDSU Extension.
Ingredients
3 (14.5 ounces) cans reduced-sodium chicken broth
1 pound cooked chicken or turkey, cut into bite-sized pieces (or use firm tofu)
1 (15 ounces) can whole-kernel corn, drained
1 (14.5 ounces) can stewed tomatoes, chopped, undrained
½ cup uncooked white rice
¼ to ½ teaspoon hot pepper sauce (adjust to taste)
Salt and pepper (to taste)
Cayenne pepper (optional, to taste)
Directions
Heat all ingredients to a boil in large saucepan on medium-high heat. Reduce heat to low; cover. Simmer for 20 minutes.