Ingredients for Bloody Mary Style Cabbage Jambalaya
- 1 lb ground beef
- 1 (14 ounce) bag coleslaw mix
- 1 large onion, chopped
- 1 large bell pepper, chopped (any color)
- 1 large bell pepper, chopped (any color)
- 1 large bell pepper, chopped (any color)
- 1 1/2 cups uncooked long-grain rice
- 2 cups Bloody Mary mix
- 1 cup chicken broth (optional)
- salt and pepper, to taste
- fresh parsley (optional, for garnish)
- green onions (optional, for garnish)
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How to Make Bloody Mary Style Cabbage Jambalaya
- Brown 1 lb of ground meat (beef, pork, or a blend) in a large pot or Dutch oven over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Add 1 large chopped bell pepper (any color) and 1 medium chopped onion to the pot. Cook until softened, about 5-7 minutes.
- Stir in 1 (14-ounce) bag of coleslaw mix, ensuring it's evenly distributed throughout the meat and vegetables.
- Pour in 2 cups of your favorite Bloody Mary mix, ensuring the mixture is submerged by about an inch.
- Add 1 ½ cups of uncooked long-grain rice and stir to combine everything thoroughly.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Stir occasionally to prevent sticking.
- Remove from heat and let stand, covered, for 5 minutes before serving. Garnish with fresh parsley or green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
3g
Fat
16g
Carbs
7g
