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Chicken Rice Gumbo

This healthy recipe comes from NDSU Extension Service.


  • 3 (14.5-oz.) cans reduced-sodium chicken broth
  • 1 lb. cooked chicken or turkey, cut into bite-sized pieces
  • 1 (15-oz.) can whole-kernel corn, drained
  • 1 (14.5-oz.) can stewed tomatoes, chopped, undrained
  • ½ c. uncooked white rice
  • ¼ to ½ tsp. hot pepper sauce (adjust to taste)


Heat all ingredients to a boil in large saucepan on medium-high heat. Reduce heat to low; cover. Simmer for 20 minutes.

Makes 10 servings.

Per serving: 290 calories, 9 grams (g) fat, 15 g carbohydrate and 1,012 mg sodium.
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