Jambalaya Salsa Chicken Casserole
This recipe delivers a flavorful fusion of Bayou and Mexican cuisine with a kick of heat. The ingredients are simple and there’s very little preparation time. Just leave it to simmer on the stove and then serve up a tasty dish that the whole family will love.
1 (16oz) jar Rivera's Family Receipe™ Mild Salsa
4-6 skinless, boneless chicken thighs
1 tbsp. Creole seasoning
2 tbsp butter
1 (10 oz) can diced tomatoes with green chile peppers
1 cup water
1 (8 oz) can tomato sauce
2 tbsp. brown sugar
1 (6.8 oz) package Spanish-style rice mix
1 small bunch fresh cilantro, chopped
1 cup Monterey Jack cheese, grated
Season chicken thighs with Creole seasoning.
Melt butter in a skillet over medium heat; cook chicken in the melted butter until browned, 3 to 4 minutes per side. Transfer chicken to a plate.
Add tomatoes with green chile peppers, water, tomato sauce, brown sugar, salsa and Spanish-style rice mix to the same skillet; stir well. Return chicken to the rice mixture and bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink in the center and rice is tender, about 40 minutes.
Transfer to a platter with chicken atop the rice and sprinkle with fresh cilantro. Serve with a side of grated Monterey Jack cheese.