1 can (14.5 oz) Muir
Glen™ organic diced tomatoes, undrained
11/2 cups Progresso™
unsalted chicken stock (from 32-oz carton)
2 cups uncooked
instant white rice
1 red bell pepper, cut
into bite-size pieces
6 green onions, sliced
14 oz smoked fully
cooked kielbasa, cut in 1/2-inch slices
1 teaspoon Cajun
seasoning
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Directions
· 1 Heat gas or
charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with
cooking spray.
· 2 Mix tomatoes and
chicken stock in 4-cup glass measuring cup. Add instant rice; stir and let
stand about 8 minutes or until most of the liquid is absorbed. In small bowl,
mix bell pepper and half of the green onions.
· 3 Place equal amount
of sausage on center of each sheet of foil. Scoop about 1/2 cup of the bell
pepper mixture on top of sausage on each. Dividing evenly, spoon rice around
sausage and vegetables. Divide any remaining soaking liquid over tops of
vegetables. Sprinkle each with 1/4 teaspoon Cajun seasoning.
· 4 Bring up 2 sides of
foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again,
allowing space for heat circulation and expansion. Fold other sides to seal.
· 5 Place packs on
grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn;
cook 6 to 7 minutes longer or until sausage is heated through. Remove packs
from grill; cut large X across top of each pack. Carefully fold back foil; stir
to mix, and sprinkle with remaining green onions.
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