Fun twist to the classic Cajun jambalaya recipe, with more veggies and unique flavor!
- 2 cups Cajun Country Rice, Medium Grain
- 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.