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Mexican Jambalaya

Fun twist to the classic Cajun jambalaya recipe, with more veggies and unique flavor!
Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 2 cups Cajun Country Medium Grain Rice
  • 4 cups chicken broth
  • 1 tsp salt
  • 1 Tbsp butter
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1.5 lbs chicken thighs or breasts, cut into chunks
  • 2 packages taco seasoning
  • 1 cup water
  • 1 can black beans, with liquid
  • 1 can Rotel tomatoes, with liquid
  • 1 can whole kernel corn, with liquid
  • 2 cups shredded Mexican four-cheese blend, divided
  • chopped cilantro, to taste


  • Preheat oven to 375 degrees.
  • Cook Cajun Country Rice in chicken broth and salt (for more information on cooking rice, visit our FAQ section in the Information Center).
  • Heat butter in large skillet.
  • Add chicken, onion, bell peppers and 1 package taco seasoning until chicken is cooked.
  • Add some or all of the other package of taco seasoning, to taste.
  • Add 1 cup water and cook until liquid reduces.
  • Place the black beans, corn, Rotel, 1 1/2 cups shredded cheese and chicken mixture in 9×13 casserole dish.
  • Add enough rice to suit your preference, remembering that the jambalaya will thicken some in the oven.
  • Cover the dish with foil and bake in the oven at 375 degrees for 25 minutes. Remove foil and sprinkle the remaining cheese on top; cook for an additional 5 minutes. Top with cilantro to taste, if desired.