BWCARecipe1

Chicken and Sausage Jambalaya

1 cup 5 minute rice

1 foil package of chicken

1 8 oz beef summer sausage

1 tbs. green pepper flakes

1 bay leaf

2 tsp. granular chicken boullion

1 tbs. each onion flakes and parsley flakes

1/4 tsp. each red pepper and thyme

1/2 tsp. each garlic powder and black pepper

Bring 1 1/2 cups water to a rolling boil. All all ingredients and cook for 5-7 minutes, or until rice is done.

You may have to add additional water, depending on how thick you like your jambalaya.

Beef Sausage Jambalaya

1 cup 5 minute rice

1 16 oz beef summer sausage

1 tbs. green pepper flakes

1 bay leaf

2 tsp. granular beef boullion

1 tbs. each onion flakes and parsley flakes

1/4 tsp. each red pepper and thyme

1/2 tsp. each garlic powder and black pepper

handful of sun-dried tomatoes.

Bring 1 1/2 cups water to a rolling boil. All all ingredients and cook for 5-7 minutes, or until rice is done.

You may have to add additional water, depending on how thick you like your jambalaya, and how much water the sun-dried tomatoes absorbs.

Cheesy Enchilada.

This is based on the Chicken Helper Cheesy Enchilada, but you can lo longer purchase that product, so I figured out how to make it myself. This one is significantly better.

2 cups minute rice

2 cups water

2 pkg McCormick Enchilada seasoning

4 7oz pkg foil chicken rinsed of salt

1 16oz blk velveeta jalipeno cheese

1 tspn smoked red pepper or cayenne pepper

1). Bring water to a boil

2). Add rice, cook 5 minutes med or low heat

3). Add cheese cubed, or smaller pieces. Cook a couple minutes

4). Add saucemix STIR to incorporate

5). Add add chicken

Cook until cheese melts over a LOW, Heat.

Serve in a flour soft taco with chipotole tobasco sauce.