Chicken Jambalaya

Another South Beach WIN! I always know it's a real hit (and not just me thinking it's a decent imitation of the real thing) when non SBers love it, ask for the recipe, and don't know it's just a decent imitation of the real thing.
I upspiced the hell out of this though. . . the og recipes calls for 1/8 tsp of Cajun seasoning (psssh), and I must've used a teaspoon of my fave, Slap Ya Mama. It was SPICY yes, but spicy in a good way. Spicy in a, "This goes fantastically with tonight's episode of True Blood, since, HELLO, they're in Louisiana, plus, it's been hot here this weekend." If your tongue doesn't love the spice like ours, you might want to stick to the recipe (wuss).
I used a bag of the "ready in 3 minutes" miracle frozen brown rice from TJs and it worked perfectly. I also don't have a lid big enough for the pan I used, so I didn't cover it, and also, I have no idea how long I cooked it. As per usual. :o)

Chicken Jambalaya

• 1 1/2 lbs. boneless,skinless chicken breasts,cut into bite-size pieces
  
• 2 Tbsp extra-virgin olive oil,divided
  
• 2 bunches scallions,white and green parts,chopped(2 Tbsp reserved for garnish)
  
• 1 green bell pepper,chopped
  
• 2 garlic cloves,minced
  
• 1/2 cup whole-grain,quick-cooking brown rice
  
• 1/8 tsp sugar-free Cajun seasoning or cayenne pepper
  
• 2 cups lower-sodium chicken broth
  
• 1 (14-oz.)can diced tomatoes
  
• Salt and freshly ground black pepper
  

1. Season chicken with salt and pepper. Heat 1 Tbsp of the oil in a large straight-sided skillet over med-high heat. Add chicken,scallions,bell pepper,and garlic;cook stirring often,until vegetables are softened,about 5 min.
   
2. Stir in rice and Cajun seasoning. Add broth and tomatoes with juice and bring to a boil. Reduce heat to med-low,cover,and simmer,stirring occasionally, until most of the liquid is absorbed,about 30 min. If jambalaya has excess moisture,cook uncovered for 3-5 min. Sprinkle with reserved scallions and serve.
   
3. Makes 4(1 1/2-cup)servings