Mexican Jambalaya

Try this Jambalaya recipe with a Mexican twist, featuring our Ruby Red Rice to really excite your taste buds. This version brings the dish to the table more quickly without sacrificing a bit of flavor.



  • Alter Eco Ruby Red Rice (or Hom Mali White, or sticky Purple), (rinsed and drained, 2 cups)
  • 4 cups veggie or chicken broth
  • 4 tsp butter or olive oil
  • 2 cloves garlic (minced)
  • 1 medium onion (diced)
  • 1 yellow or red bell pepper (chopped)
  • 1 head of kale (chiffonaded)
  • 1 lb chicken thighs or breasts (cut into chunks) (Vegetarian option: substitute seitan)
  • 1 lb chorizo or shrimp (Vegetarian option: substitute seitan)
  • 1 1/2 tsp chili powder
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp dried Mexican oregano
  • 1 1/2 tsp ground cumin
  • 1 tsp coriander powder
  • 1 tsp sea salt
  • 1 tsp 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. Start with Ruby Red Rice (or Alter Eco’s Jasmine or Purple Sticky Rice). Rinse the rice first. Add chicken or vegetable broth, cover, and boil for 30 minutes.
  2. Meanwhile prepare the other ingredients. Mince the garlic, dice the onion and yellow pepper, and slice the kale. Be sure to remove the stem ends and remove any tough ribs before cutting it into a chiffonade.
  3. Melt a nob of butter in a hot pan, add the garlic, onion, and peppers and cook until softened. Add the kale and cover the pan and let the leafy greens wilt.
  4. In a large pot, heat the olive oil. Add the chopped chicken and let it cook undisturbed until it browns. Next add the crumbled chorizo or shrimp.
  5. Cook the meats together for a few minutes and then add the spices: coriander, sea salt, black pepper, cumin, red pepper flakes, chili powder, and dried Mexican oregano. Stir until the meat is cooked through and the spices are fragrant.
  6. To the meat mixture add one can of black beans with the liquid, a can of roughly diced tomatoes, corn, and the kale, onion and pepper mixture. 
  7. Finally add the cooked riced and let simmer. for 5 minutes. You may need to add a bit of water. 
  8. Give it a final stir and now you’re ready to plate.
  9. Add cilantro and some cheese for garnish.
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