Alter EcoNourishing Foodie, Farmer and Field

Mexican Jambalaya With Ruby Red Rice

Serves 6-8




2 cups Alter Eco Rice
4 cups chicken broth
4 Tbs butter or olive oil
2 cloves garlic, smashed and chopped 
1 medium onion, medium dice
1 yellow or red bell pepper, chopped
1 head of kale, chiffonaded
1 lb chicken thighs or breasts, cut into 1 inch chunks (if veg, substitute seitan)
1 lb chorizo (if veg, vegan chorizo available)


2½ tsp chili powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried Mexican oregano
1 1/2 teaspoons ground cumin
1 teaspoon coriander powder
1 teaspoon sea salt
1 teaspoon black pepper


1 can black beans (with liquid)
1 cup fresh or frozen corn
2 cups fresh or 1 can whole tomatoes with liquid
2 cups shredded jack cheese
1/3 cup chopped cilantro  




  1. Cook Alter Eco Rice in chicken broth. Set aside.
  2. In separate large skillet, heat butter over medium
  3. Sweat onion, garlic, and peppers.
  4. Add chopped kale. Cook for 10 minutes over medium low.
  5. Meanwhile, in a large saute pan over medium heat, cook the chicken and chorizo with the spices until browned and mostly cooked through.
  6. Add the black beans, corn, tomatoes, cooked rice, and kale mixture to the chicken and chorizo.
  7. Add water if tomatoes don’t create enough liquid to simmer for 5 minutes.
  8. Sprinkle chopped cilantro and jack cheese on top and serve.


For more Alter Eco Cooking Shows and Recipes, Click Below:

Episode 1 –  Quinoa Summer Salad
Episode 3 –  Rainbow Quinoa Root Roast
Episode 4 –  Spring Quinoa with Asparagus, Pea, and Pancetta Cream Sauce

 Episode 5 – Red Quinoa Stuffed Acorn Squash 

Find more great Alter Eco Recipes here on our Recipe Page!