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Mexican Jambalaya
1 can (14 ½ oz)
stewed tomatoes or 2 cans Rotel tomatoes
1/2 pound chorizo, cut into ½ inch slices or deer sausage
1 medium onion, chopped
1 pound boneless, skinless chicken breast, cut into ¾ inch
pieces
1 medium green pepper, chopped
1 cup converted rice
3/4 cup Pace picante sauce
1/3 cup sliced green onions with tops
1/2 teaspoon salt
Sour cream (opt)
Drain tomatoes, reserving juice. Add enough water to
juice to make 1 ¾ cup liquid reserve. Brown sausage in large
skillet. Add onion and chicken; continue cooking, stirring
occasionally, until onion is tender but not brown. Drain.
Add reserved liquid and remaining ingredients except sour
cream. Mix well. Bring to boil. Reduce heat, cover and
simmer 25 minutes. Stir before serving with sour cream and
additional Pace picante sauce. Makes 4-6 servings. I did not
add sour cream or extra Pace.
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