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Chicken Rice Gumbo

This Cajun-inspired dish is as easy as it gets for a hearty soup.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 3/4-inch pieces
1 can (49-1/2 ounces) chicken broth
1 can (about 15 ounces) whole-kernel corn, drained
1 can (14-1/2 ounces) stewed tomatoes, coarsely chopped
1/2 cup uncooked white rice
3/4 teaspoon pepper

Instructions 

Put ingredients into a large saucepan over high heat. When liquid comes to a boil, reduce heat to medium.

Simmer, uncovered, for 20 minutes, stirring occasionally, or until chicken and rice are thoroughly cooked.

Tips 

Serve this gumbo in big bowls with lots of hot and crusty buttered French bread.

 

Variations 

For even more Cajun flavor, add a bay leaf, a large pinch of dried thyme leaves, and a shake or two of cayenne pepper.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking. 

Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      338
    • Calories from Fat 
      12%
    • Total Fat 
      5g
    • Saturated Fat 
      1g
    • Total Carbohydrate 
      41g
    • Protein 
      35g
    • Sugars 
      5g
    • Cholesterol 
      61mg
    • Dietary Fiber 
      3g
    • Sodium 
      1,985mg
  • DAILY VALUE
    • Vitamin A 
      5%
    • Vitamin C 
      24%
    • Calcium 
      7%
    • Iron 
      21%
  • DIETARY EXCHANGES
    • Starch/Bread 
      2
    • Vegetable 
      1
    • Very Lean Meat 
      4
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source