Light Turkey Jambalaya

1 tb Olive oil

1 md Onion, finely chopped

1 md Green bell pepper, stemmed,

Seeded and coarsely chopped 1 md Red bell pepper, stemmed,

Seeded and coarsely chopped 2 md Cloves garlic, peeled and

Minced 2 14 1/2 oz. cans diced

Tomatoes in puree 1 14 1/2 oz. can low-sodium

Chicken broth 1 ts Paprika

1/2 ts Onion powder

1/2 ts Garlic powder

1/2 ts Dried thyme leaves, crushed

1/2 ts Ground cumin

1 1/2 lb Turkey breast with bone,

Skin removed 1/2 lb Turkey sausage, such as

Polish or kielbasa, cut into 1/4 inch slices

1 c Uncooked white rice

1/4 ts Hot sauce

1/4 ts Salt

1/4 ts Freshly ground black pepper

1. In a large pot, heat the olive oil over medium heat. Add the onion,

green and red bell peppers; saute 5 minutes. Add the garlic and saute 2 minutes. 2. Add the tomatoes, broth, paprika, onion powder, garlic powder, thyme

and cumin; bring to a boil, reduce the heat and simmer 10 minutes. 3. Add the turkey breast to the pot. Cover and cook at a low simmer 45

minutes, until cooked through. Remove the turkey from the pot and cool slightly. Dice the turkey. 4. While the turkey is cooling, add the sausage and rice. Cover and cook

on medium-low heat 15 minutes. Stir occasionally during the cooking time. 5. Put the diced turkey back into the pan with the hot sauce, salt and

pepper. Cook on medium-low heat 10 minutes until the sausage is cooked through.