- 1/3 cup long-grain white or brown rice
- 2 teaspoons olive oil
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 2 celery ribs, chopped
- 2 cloves garlic, minced
- 1 tablespoon gumbo file powder (optional)
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 2 (14.5 ounce) cans fat-free reduced-sodium chicken broth
- 2 boneless, skinless chicken breasts, cubed
- 1 (8 ounce) can tomato sauce
- Cook the rice according to the package directions.
- Warm the oil in a Dutch oven set over medium heat. Add the onion, bell pepper, celery, garlic, file powder, paprika, thyme, and salt. Cook, stirring often, for 5 to 7 minutes, or until the vegetables are soft.
- Add the broth, chicken, tomato sauce, and 1 cup (250 mL) water. Stir to mix. Cook, stirring occasionally, for 15 minutes to blend the flavors. To serve, spoon the gumbo into shallow bowls. Top with a dollop of rice.