As Heard On WROK – Mexican Jambalaya

Makes 6 servings
Start to Finish: 30 minutes

“This came from my friend Britt.  She raved about it, but it didn’t sound that great to me.  I finally made it and Oh My!  It’s delicious and insanely simple.”

2 boneless skinless chicken breasts -boiled and shredded
2 cups instant rice -regular will work, but will take a little longer to cook
1 24-ounce jar green salsa – I used one made by Pace and it was great
1 envelope taco seasoning mix
1 can southwestern corn – drained
1 14.5 ounce can chicken broth
1/2 cup shredded Cheddar cheese – garnish
2 ripe avocados – sliced thinly

1)  Boil and shred chicken.

2)  In a large pot, combine chicken, taco seasoning, uncooked rice, salsa, corn (drained), and chicken broth.

3)  Bring to a boil.  Cover and simmer for 10 minutes (for instant rice) or 20-25 minutes (for regular rice) or until liquid is cooked out and rice is tender.

Serve with shredded cheddar and sliced avocados.


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