Justin Wilson’s Eazy Chili Jambalaya

A down-home, one-pot wonder with a Cajun kick.

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_ 22566240-g.jpg

Justin Wilson’s Eazy Chili Jambalaya

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

  1. Mix all the ingredients together in a 3-quart pot. Cook over a medium fire until most of the liquid is gone.
  2. Place the lid on the pot and reduce the fire to a simmer.
  3. Stir frequently and cook until the rice is done.
  4. Reduce the fire to its lowest setting and let cook for 30-45 minutes without lifting the lid.

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Justin Wilson’s videos are brought to you by Lehman’s On the Square.

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