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!
———
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.
———
Justin Wilson’s videos are brought to you by Lehman’s On the Square.
Related Stories
RanchHER TV Host Janie Johnson enjoys a rip-roaring time with Morgan & Scotlyn Flitner, tenacious sisters working the family ranch, raising horses & cattle on 300,000 acres of Wyoming badlands.
Tue, 4/30/24 – 9 PM ET | 8 PM CT | 7 PM MT | 6 PM PT
RanchHER TV Host Janie Johnson joins lifelong neighbors Charity Staeffler and Sarah Kropf for a cold, icy adventure herding cattle through Oregon’s Blue Mountains.
RanchHER TV Host Janie Johnson joins lifelong neighbors Charity Staeffler and Sarah Kropf for a cold, icy adventure herding cattle through Oregon’s Blue Mountains.
RanchHER TV Host Janie Johnson joins lifelong neighbors Charity Staeffler and Sarah Kropf for a cold, icy adventure herding cattle through Oregon’s Blue Mountains.
Since the Tennessee Main Street program’s inception in 2010, 78 rural commercial districts have been improved. These 12 new additions bring that total number up to 90.
