Creole Fried Rice

Cold rice works best in this recipe. If possible, make the rice a day ahead, and store it in the fridge. If you're in a hurry, follow Step 1 to cool it on a baking sheet.

Prep Time: 20 minutes
Cook Time: 36 minutes
Cool: 30 minutes
Yield: Makes 6 servings

Ingredients

• 1  cup  uncooked long-grain rice
• 2  cups  chicken broth
• 1  pound  skinned and boned chicken thighs
• 1 1/2  teaspoons  Creole seasoning, divided
• 2  tablespoons  vegetable oil
• 1/2  pound  andouille or smoked sausage, sliced
• 1/2  small onion, chopped
• 1/2  small green bell pepper, chopped
• 2  garlic cloves, chopped
• 1  cup  frozen sliced okra, thawed
• 3  plum tomatoes, chopped
• 2  green onions, sliced (green part only)

Preparation

1. Cook rice according to package directions, substituting chicken broth for water. Spread cooked rice in a thin layer on a baking sheet. Let cool 30 minutes or until completely cool.

2. Cut chicken thighs into 1-inch pieces, and toss with 1 tsp. Creole seasoning.

3. Cook chicken in hot oil in a large skillet over medium heat 3 minutes; add sausage, and cook 3 to 4 minutes or until lightly browned. Add onion, bell pepper, and garlic, and cook 5 minutes or until onion is tender. Stir in okra and remaining 1/2 tsp. Creole seasoning. Increase heat to high; add rice, and cook, stirring constantly, 4 minutes or until thoroughly heated. Stir in tomatoes. Sprinkle with sliced green onions, and serve immediately.