Jambalaya Salsa Chicken Casserole
Category
Dinner
Servings
4-6
Prep Time
10 minutes
Cook Time
45 minutes
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.
Ingredients
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1 (16oz) jar Rivera's Family Receipe™ Mild Salsa
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4-6 skinless, boneless chicken thighs
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1 tbsp. Creole seasoning
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2 tbsp butter
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1 (10 oz) can diced tomatoes with green chile peppers
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1 cup water
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1 (8 oz) can tomato sauce
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2 tbsp. brown sugar
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1 (6.8 oz) package Spanish-style rice mix
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1 small bunch fresh cilantro, chopped
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1 cup Monterey Jack cheese, grated
Directions
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.