Lightened Up Jambalaya

2 tsp olive oil 1 medium sweet onion, chopped (about 1 cup)   1 medium green pepper(s), chopped (about 1 cup)   8 oz Chicken, breast, raw, without skin & bone, cut into bite-size pieces 29 oz canned stewed tomatoes, undrained 12 oz shrimp, peeled and deveined* 1 tsp italian seasoning, dried  1 tsp hot pepper sauce 4 cup(s) cooked brown rice *I am so not a shrimp girl, so I substitute either more chicken or turkey sausage. 1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook, stirring, until crisp-tender, about 5 minutes. 2. Stir in chicken; cook, stirring, until chicken is no longer pink, about 5 minutes. 3. Stir in remaining ingredients, except rice; bring to a boil. Reduce heat; simmer, stirring occasionally, until shrimp are cooked through, about 5 minutes. 4. Stir in rice; continue cooking until liquid is almost absorbed and rice is thoroughly heated, about 2 minutes. Yields about 2 cups per serving.

Tips from WW: This recipe also tastes great if you use lean pork tenderloin strips instead of chicken. And go ahead and toss some red beans into the cooked rice.

From Weight Watchers