1 tablespoon McCormick® Paprika
1 cup coarsely chopped green bell pepper
1 cup sliced celery2 cans (14 1/2 ounces) diced tomatoes, and okra undrained
1 cup reduced sodium chicken broth1 McCormick® Bay Leaves
3 c. water
1 c. instant brown rice
Mix paprika, thyme, garlic powder and red pepper in small bowl. Place sausage, onions, bell peppers, celery, tomatoes, chicken broth, bay leaves and 2 tablespoons of the seasoning mixture in 5 quart slow cooker. Stir to blend well. Top with chicken. Sprinkle with remaining seasoning mixture. Cover.
2. Cook 8 hours on LOW or 4 hours on HIGH or until chicken is cooked through and vegetables are tender.
3. Gently stir in rice. Cover. Cook 15 to 20 minutes on HIGH or until rice is tender. Remove bay leaves before serving.
Yield: 6 servings. Per serving (about 1 ½ cups)= 274 Calories; 7g Fat (20.6% calories from fat); 21g Protein; 35g Carbohydrate; 4g Dietary Fiber; 76mg Cholesterol; 748mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.