Traditionally a Cajun-style dish, this flavorful Jambalaya features pinto beans, roasted green chile, and a mix of sausages for a delicious Mexican twist on a classic.
Slice Basque and Cajun-style smoked sausages and set aside.
Cook the Mexican chorizo in a large stock pot, crumbling it until cooked thoroughly for 8 minutes.
Add the chopped onions and cook for 3 more minutes.
Stir in the bell pepper and celery and cook for another 4 minutes, stirring occasionally.
Add the remainder of ingredients and let come to a boil. Lower heat to simmer and cook for 25 minutes.
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.
Serve Mexican jambalaya over cooked basmati rice, topped with slices of green onion, and sprinkle with Creole seasoning, if using.
For The Rice:
The cooked rice can be frozen in an airtight container for up to 3 months.
This Mexican Jambalaya can be made in 30 minutes and is loaded with veggies and sausage, and is served over rice making it the perfect dish to serve a crowd or for a delicious weeknight family dinner.
Yvette Marquez, an at-home chef, award-winning food blogger, and author for her website Muy Bueno Cookbook, brings us this delicious twist on a Cajun classic: Mexican Jambalaya. This tasty version features pinto beans, roasted green chile, and chorizo, traditional Mexican flavors that take this dish to the next level of flavors. And if you’re a fan of one-pot dishes that feed the whole family, you’re in luck.
This delicious recipe is also easy to make! Simply chop your ingredients, add them to your pot, cook for about 30 minutes, and serve over fluffy cooked Mahatma® Basmati Rice.