Mexican Jambalaya
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fusion chili with chorizo, sausage, and pinto beans over rice, spiced with paprika, chili powder, and Creole seasoning with fire-roasted green chiles. Quick enough for weeknight dinners and hearty enough to feed a crowd.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 24 ounces smoked Basque chorizo
- 12 ounces smoked pork sausage (Cajun style Andouille)
- 9 ounces Mexican chorizo (pork or beef)
- 2 small white onions (chopped)
- 1 bell pepper (chopped)
- 2 stalks of celery (chopped)
- 4 (14.5 -ounce ) cans fire-roasted diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon ancho chili powder
- ½ teaspoon cayenne powder
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- 32 ounces low sodium chicken broth
- 2 to 3 Anaheim or Hatch chiles (roasted, peeled, and chopped)
- 1 (30-ounce) can pinto beans (drained and rinsed)
- Sliced green onions (optional)
- Creole seasoning (optional)
- 3 cups chicken broth
- 1 1/2 cups Mahatma® Basmati Rice
- 1 1/2 tablespoons unsalted butter
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 2576mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 795mg
- Calcium
- 139mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2576MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.