1 TBSP oil (olive or vegetable)
4 stalks celery
1 poblano pepper (or a green bell pepper or less heat)
1 pound ground chicken
1 cup dry rice
2 cups water or broth
1 small bunch collard greens or 8 oz container, pre-chopped
2 TBSP Spice by Rachel Sweet SLIGHTLY SPICY CAJUN MIX
Wash and dice the onion, celery, and pepper. Heat the oil in a large skillet or a pot on medium heat. Add the onion, celery, and pepper and cook 5 minutes. Then add the ground chicken and the 2 tablespoons of SLIGHTLY SPICY CAJUN MIX and cook, stirring occasionally, an additional 5 minutes.
While the chicken is cooking, wash the collard greens and peel pieces from the main stem, if not using pre-chopped. Set the collard green pieces aside. Add the dry rice and the water or broth to the pot on the stove and stir to mix. Add the collard green pieces, and then cover and turn the heat to low. Simmer 20 minutes and then shut off the heat and serve.