Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
January 22 2019
Mexican Jambalaya
2 cups raw Cajun Country Medium Grain Rice
4 cups chicken broth
1 tsp.salt
4 T. butter
1 medium onion, chopped
1 green bell pepper, chopped
1 1/3 pounds chicken thighs or breasts, cut into chunks
2 packages taco seasoning
1 cup water
1 can black beans (with liquid)
1 can whole kernel corn (with liquid)
1 can Rotel tomatoes (with liquid)
2 cups shredded Mexican 4 cheese blend, divided
chopped cilantro to taste, if desired
Cook Cajun Country Rice in chicken broth and salt.
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.