Jazzy Jambalaya

(22 Ratings)
Recipe Yield: 5


  • 1 (6.8-ounce) package RICE-A-RONI ® Spanish Rice
  • 2 tablespoons margarine, butter or spread with no trans fat
  • 8 ounces cooked ham or boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup chopped onion
  • 1 (14-1/2-ounce) can diced tomatoes, undrained
  • 2 cloves garlic, minced
  • teaspoon liquid hot pepper sauce
  • 8 ounces uncooked large shrimp, peeled, deveined
  • 1 medium green bell pepper, chopped

Preparation Steps

  1. In large skillet over medium heat, saute rice-vermicelli mix with margarine until vermicelli is golden brown.
  2. Slowly stir in 2 cups water, ham, onion, tomatoes, garlic, hot pepper sauce and Special Seasonings; bring to a boil over high heat. Reduce heat to low. Cover; simmer 10 minutes.
  3. Stir in shrimp and bell pepper. Cover; simmer 8 to 10 minutes or until rice is tender and shrimp turn pink.