Fun twist to the classic Cajun jambalaya recipe, with more veggies and unique flavor!
Course Main Course
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
2cupsCajun Country Rice,Medium Grain
1green bell pepper,chopped
1.5lbschicken thighs or breasts,cut into chunks
1canblack beans,with liquid
1canRotel tomatoes,with liquid
1canwhole kernel corn,with liquid
2cupsshredded 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.
Mexican Jambalaya, June 3, 2011 (https://cajuncountryrice.com/recipes/mexican-jambalaya/)