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5.0 from 6 votes

Mexican Jambalaya

This Mexican jambalaya can be made in about 30 minutes and is loaded with veggies, sausage, fire-roasted green chile, and served over basmati rice, making it the perfect dish to serve a crowd and delicious any time of the year.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 8 to 10 servings
Calories: 854 kcal
Course: Main Course
Cuisine: American , Tex-Mex

Ingredients

  • 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
Garnishes:
  • sliced green onions optional
  • creole seasoning optional
Basmati Rice:
  • 3 cups chicken broth
  • 1 1/2 cups Mahatma® Basmati Rice
  • 1 1/2 tablespoons  unsalted butter

Instructions

    Cup of Yum
  1. Slice Basque and Cajun style smoked sausages and set aside.
  2. Cook the Mexican chorizo in a large stock pot, crumbling it until cooked thoroughly for 8 minutes.
  3. Add the chopped onions and cook for 3 more minutes.
  4. Stir in the bell pepper and celery and cook for another 4 minutes, stirring occasionally.
  5. Add the remainder of ingredients and let come to a boil. Lower heat to simmer and cook for 25 minutes.
Basmati Rice:
  1. 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.
  2. This rice can be frozen in an airtight container for up to 3 months.
Serve:
  1. Serve Mexican jambalaya over cooked basmati rice, topped with slices of green onion, and sprinkle with Creole seasoning, if using.

Notes

  • I purchased all my ingredients at my local King Soopers (Kroger store). 
  • 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)

Nutrition Information

Calories 854kcal (43%) Carbohydrates 72g (24%) Protein 42g (84%) Fat 43g (66%) Saturated Fat 16g (80%) Cholesterol 110mg (37%) Sodium 2980mg (124%) Potassium 859mg (25%) Fiber 13g (52%) Sugar 8g (16%) Vitamin A 2056IU (41%) Vitamin C 34mg (38%) Calcium 144mg (14%) Iron 7mg (39%)

Nutrition Facts

Serving: 8to 10 servings

Amount Per Serving

Calories 854

% Daily Value*

Calories 854kcal 43%
Carbohydrates 72g 24%
Protein 42g 84%
Fat 43g 66%
Saturated Fat 16g 80%
Cholesterol 110mg 37%
Sodium 2980mg 124%
Potassium 859mg 18%
Fiber 13g 52%
Sugar 8g 16%
Vitamin A 2056IU 41%
Vitamin C 34mg 38%
Calcium 144mg 14%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.