Serves 4 to 6. This delicious Mexican dish is colorful and flavorful. Louisiana shrimp can be substituted for the chicken.

3 cups raw medium-grain rice

6 cups chicken broth

1 medium onion, chopped

1 green bell pepper, chopped

1-1/3 lbs. chicken thighs or breasts, cut into chunks

1 (1.25-oz.) pkg. taco seasoning

1/2 cup water

1 (15-oz.) can black beans with liquid

1 (15-oz.) can whole-kernel corn with liquid

1 (10-oz.) can Ro-tel tomatoes, with liquid

2 cups shredded Monterrey Jack cheese, divided

Chopped cilantro to taste, if desired

1. Place rice and chicken broth in a pot, uncovered, and bring to a boil. Once it is boiling, lower heat to simmer, cover and cook for 20 minutes. (Note: It is not necessary to rinse the rice before cooking.)

2. Sauté chicken, onion and bell peppers until chicken is cooked.

3. Add the taco seasoning and water and cook until liquid reduces.

4. Place the black beans, corn, Ro-tel, 1-1/2 cups Monterrey Jack cheese and chicken mixture in a 9 x 13-inch casserole dish.

6. Add enough rice to suit your preference, remembering that the jambalaya will thicken some in the oven.

6. Cover the dish with foil and bake in the oven at 375 degrees for 25 minutes.

7. Remove foil and sprinkle the remaining cheese on top; cook for an additional 5 minutes. Top with cilantro to taste, if desired.