Mexican Jambalaya

I started counting my points with Weight Watchers again. Really counting them for the first time in forever and this recipe is my new favorite because most vegetables aren't any points.

Sorry, I didn't take step by step photos because I wasn't sure what I was doing when I started. It turned out awesome and the entire pan was 20 points and this made 5 solid servings, that means only 4 points for dinner! That's using the NEW point system.

Here's what you'll need:

2 Zucchini chopped~I chopped the zucchini into thirds and then each third in half and then each half into strips. Kind of like match sticks. You can simply chop, I just wanted a different shape
1 Green Pepper chopped
1 Red Pepper chopped
1 C fresh Green Beans ~ cut into bite size pieces
1 sm Onion sliced
2 cloves Garlic ~ minced
1/2 can Black Beans rinsed
1/2 C frozen Corn
2 Chicken breasts ~ I used leftover Salsa Chicken but you could use anything you have
1 C Salsa
1 C Chicken Broth
1 1/2 C Brown Rice cooked
1 t Cayenne
1 t Cumin
1 t Chili Powder

Throw the zucchini, green and red pepper, green beans, onion and garlic in a wok, saute for a couple of minutes on a medium high heat, you can put a little bit of the chicken broth in now if you want to get the party started faster.

Add salsa, chicken broth and corn and cook for another couple of minutes. Throw in chicken, beans, rice and seasoning. Heat thoroughly and serve. I topped mine with 2 Tablespoons of Light Sour Cream for an added point.