Mexican Jambalaya

Instructions

• Jambalaya with a Mexican spin, this tasty dish includes pinto beans, fire-roasted green chile, and a mix of sausages for the perfect amount of spice and flavor all served atop fluffy Carolina® Basmati Rice.

  This tasty version is brought to us by Yvette Marquez, an on-camera host, at-home chef, Emmy-winning producer and writer, award-winning food blogger, and author for her website Muy Bueno Cookbook.

  Step 1

• Slice Basque and Cajun-style smoked sausages and set aside.

  Step 2

• Cook the Mexican chorizo in a large stock pot, crumbling it until cooked thoroughly for 8 minutes.

  Step 3

• Add the chopped onions and cook for 3 more minutes.

  Step 4

• Stir in the bell pepper and celery and cook for another 4 minutes, stirring occasionally.

  Step 5

• Add the remainder of ingredients and let come to a boil. Lower heat to simmer and cook for 25 minutes.

  Step 6

• Basmati Rice:
  In a medium pot, bring broth, butter, and rice to a boil. Cover the pot with a tight-fitting lid, then turn the heat down to a simmer and cook for 20 minutes, until all of the liquid is absorbed and the rice is tender. If the rice is still too firm, add a few tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve.

  Step 7

• Serve:
  Serve Mexican jambalaya over cooked basmati rice, topped with slices of green onion, and sprinkle with Creole seasoning, if using.

  Recipe Tips

  The cooked rice can be frozen in an airtight container for up to 3 months.

  Recommendations for sausage

  – 24 ounces smoked Basque chorizo (recommend Falls Brand Basque Chorizo)

  – 12 ounces smoked pork sausage, Cajun-style Andouille (recommend Aidells Cajun Style Andouille Smoked Sausage)

  – 9 ounces Mexican chorizo (recommend Cacique)