Jambalaya with Shrimp and Chicken
Adapted From Cooking Light

1 tablespoon olive oil
1 cup chopped onion
1 chopped red bell pepper
1 chopped yellow bell pepper
1 chopped green bell pepper
1 tablespoon minced garlic
12 ounces skinless chicken breast, sliced
1 cup uncooked 10 min brown rice
2 teaspoons paprika
1 teaspoon freshly ground black pepper
1 1/2 teaspoon dried oregano
1 teaspoon onion powder
3/4 teaspoon dried thyme
1/2 teaspoon garlic powder
2 bay leaves
2 cups fat-free, less-sodium chicken broth
3/4 cup water
1 tablespoon tomato paste
1 teaspoon hot pepper sauce
2 (14.5-ounce) cans no salt-added diced tomatoes, undrained
1/2 pound peeled and deveined medium shrimp
2 tablespoons chopped fresh parsley

Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell peppers, minced garlic, and chicken; sauté 5 minutes or until vegetables are tender.

Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.  Yield:  8 servings