Mexican Jambalaya
Prep Time
20 mins
Cook Time
30 mins
5 mins
Total Time
50 mins

This recipe evolved from a recipe we found online that our southern roots couldn’t let remain bland and of course, jambalaya is the perfect name for it. This is a one dish dinner that can be cooked quickly and has LOADS of flavor. 

Course: Main Course
Cuisine: Mexican
Keyword: Chicken
  • 1 tbsp Avocado oil
  • 2-3 lb boneless chicken breasts
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 tbsp Taco Seasoning
  • 1 can organic black beans
  • 1 cup organic sweet corn
  • 2 cups broth homemade broth preferred. Water can be substituted.
  • 3/4 cup of rice
  1. Heat oil in a medium sauce pan. Add onion, garlic, chicken and taco seasoning (see recipe).  Cook until chicken is done all the way through and cut into small bite sized pieces. Stir in the rest of the ingredients making sure the rice is covered by liquid.

  2. Cover and simmer on low until the liquid is below the surface of the rice and only very small bubbles can be seen (approx 20 min depending on size of pan and temperature cooked). Turn off and let it rest for 5 min.

  1. Can be topped with cilantro, sour cream, avocado, cheese, etc. It can even be used as burrito filling.

Recipe Notes

We recommend choosing organic ingredients when possible.