Lunch

Name: Mexican Jambalaya
Prep time: 5 Mins
Cook time: 30 Mins
Total time: 35 Mins
Yield: 8-10
Ingredients: 24 ounces smoked Basque chorizo; 12 ounces smoked pork sausage, Cajun style Andouille; 9 ounces Mexican chorizo, pork or beef; 2 small white onions, chopped; 1 bell pepper, chopped; 2 stalks of celery, chopped; 4 (14.5 -ounce ) cans fire-roasted diced tomatoes; 1 teaspoon paprika; 1 teaspoon ancho chili powder; ½ teaspoon cayenne powder; ½ teaspoon garlic powder; 1 teaspoon dried oregano; 2 teaspoons kosher salt; 32 ounces low sodium chicken broth; 2 to 3 Anaheim or Hatch chiles, roasted, peeled, and chopped; 1 (30-ounce) can pinto beans , drained and rinsed; #Garnishes#; Sliced green onions, optional; Creole seasoning, optional; #Basmati Rice#; 3 cups chicken broth; 1 ½ cups Mahatma® Basmati Rice; 1 ½ tablespoons unsalted butter

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