Tex-Mex Jambalaya

21.53846 (13 Ratings)
Recipe Yield: 6 Servings


  • 1 package (6.4 ounces) Rice-A-RoniĀ® Jalapeno Cheddar
  • 2 cups water
  • 2 tablespoons unsalted butter or margarine
  • 2/3 cup reduced-fat milk
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried thyme, crumbled
  • 2 teaspoons olive oil
  • 1/2 cup diced onion
  • 1/2 cup thinly sliced celery
  • 1 to 2 cloves garlic, minced
  • 1 can (about 15 ounces) no-salt-added or reduced-sodium pinto or black beans, rinsed and drained
  • 1 cup chopped tomatoes
  • Chopped parsley (optional)

Preparation Steps

  1. Prepare Rice-A-Roni according to package directions using reduced-fat milk. Add cumin, chili powder and thyme to rice along with Special Seasonings.
  2. Meanwhile, heat 2 teaspoons olive oil in large nonstick skillet over medium heat. Add onion and celery. Cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently. Add garlic. Cook 1 minute or until fragrant, stirring constantly. Stir in beans and tomatoes. Continue cooking 1 to 2 minutes or until heated through, stirring frequently.
  3. After standing time, stir rice mixture into skillet with onion mixture and continue as recipe directs. Sprinkle with parsley, if desired.

Tips and Variations

  • Tex-Mex Jambalaya with Sausage: Add pre-cooked, reduced-sodium, reduced-fat smoked sausage, cut into 1/4-inch thick rounds to skillet with onion and celery.

Nutrition Information

  • Calories 250, Total Fat 8g, Saturated Fat 4g, Cholesterol 15mg, Sodium 265mg, Total Carbohydrate 38g, Dietary Fiber 4g, Sugars 4g, Protein 7g, Vitamin A 597IU, Vitamin C 7mg, Calcium 110mg, Iron 2mg