Tuesday, September 14, 2010

Mexican Jambalaya

This recipe came from Family Circle Magazine. They called it Mexican Brown Rice Caserole. I've renamed it because it reminds me alot of Jambalaya but with Mexican flavors.

The magazine suggested Aidells chicken sausage with habaneros. I used Bistro Sensations chicken sausage with habaneros and monterey jack cheese.


1 cup diced onion
1 cup diced red bell pepper
2 garlic cloves, minced
2 cups crushed tomatoes
1 cup brown rice
11/2 teaspoons chili powder
1 teaspoon dried oregano
1 small jalapeño, seeded and chopped
1 package (12 ounces) chicken sausage with habaneros, cut into 1/2-inch-thick half-moons
1 1/2 cups water
chopped cilantro
sour cream
shredded cheddar cheese

Stir together onion, bell pepper, garlic, tomatoes, rice, chili powder, oregano, jalapeño, sausage and water in slow cooker bowl. Cover and cook on HIGH for 3 ½ hours or LOW for 5 hours.

Stir in cilantro; serve with sour cream and cheddar cheese, if desired.

Yield: 4 servings

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