Justin Wilson Eazy Cookin': Chili Jambalaya
Serves 6-8 people
- 2 cups of canned cooked chili
- 3 cups of uncooked long-grain rice
- 1 cup of mild picante sauce
- One 12-ounce bottle of non-alcoholic beer
- 2 teaspoons of salt
- 1 cup of water
Mix all the ingredients together in a 3-quart pot.
Cook over a medium fire until most of the liquid is gone. Place the lid on the pot and reduce the fire to simmer.
Stir frequently and cook until the rice is done.
Then reduce the fire to its lowest setting and let cook for 30-45 minutes without lifting the lid.