Mexican Jambalaya
yield: 9
total time: 40 minutes
Ingredients
- 24 ounces chorizo smoked Basque
- 12 ounces smoked pork sausage Cajun style Andouille
- 9 ounces mexican chorizo pork or beef
- 2 white onions small, chopped
- 1 bell pepper chopped
- 2 stalks celery chopped
- 58 ounces fire roasted diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon ancho chili powder
- 1/2 teaspoon cayenne powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- 1 low sodium chicken broth 32-ounce
- 3 Hatch chiles or Anaheim, roasted, peeled, and chopped
- 30 ounces pinto beans drained and rinsed
- sliced green onions optional
- Creole seasoning optional
- 3 cups chicken broth
- 1 1/2 cups basmati rice Mahatma®
- 1 1/2 tablespoons unsalted butter
Nutrition
- Calories : 650 calories
- Carbohydrate : 35 grams
- Cholesterol : 95 milligrams
- Fat : 43 grams
- Fiber : 1 grams
- Protein : 31 grams
- SaturatedFat : 16 grams
- Sodium : 1900 milligrams
- Sugar : 1 grams
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