Ingredients
The following ingredients have 6 Servings
- 2 tablespoons olive oil
- 1 red bell pepper (seeds removed and thinly sliced)
- 1 cup sliced celery (about 2 stalks)
- ¾ cup chopped yellow onion
- 2 teaspoons minced fresh garlic
- 1 (14 ounce) can diced tomatoes (undrained)
- 6 cups chicken broth
- 3 cups fully cooked shredded chicken
- 1 (15.5 ounce) can dark red kidney beans (rinsed and drained)
- 1 (8 ounce) package New Orleans Style Dirty Rice Mix (I used Zatarain's)
- ½ teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons chopped fresh parsley (for garnish (optional))
Instruction
- Heat olive oil in a large soup pot or dutch oven over medium high heat. Add red bell pepper, celery, onion and garlic. Cook, stirring constantly for 3 minutes.
- Add tomatoes with juice and chicken broth. Stir to combine and bring to a boil.
- Add cooked chicken, kidney beans, contents from rice package, salt and pepper. Stir to combine. Reduce heat to maintain a gentle simmer. Cover and cook for 20 to 25 minutes or until rice is cooked and tender.
- Sprinkle with fresh chopped parsley when serving, if desired.
