We have another great recipe from Mr. Justin Wilson! Today, let’s cook up his Eazy Chili Jambalaya using leftover or canned chili and store-bought picante sauce for a quick, lip-smackin’ good dinner!
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Justin Wilson’s Eazy Chili Jambalaya
A down-home, one-pot wonder with a Cajun kick—I gaaah-ron-tee!
SERVINGS: 6-8
PREP TIME: 15 minutes
COOK TIME: 1 hour, 30 minutes
TOTAL TIME: 1 hour, 45 minutes
Ingredients
- 2 cups of canned cooked chili
- 3 cups of uncooked long-grain rice
- 1 cup mild picante sauce
- One 12-ounce bottle of nonalcoholic beer
- 2 teaspoons of salt
- 1 cup of water
Cooking Instructions
- 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 a simmer.
- Stir frequently and cook until the rice is done.
- Reduce the fire to its lowest setting and let cook for 30-45 minutes without lifting the lid.
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