My Mexican Gumbo

1. 1

   Cook the rice and keep warm. Pour salsa into a sauce pan. Add the broth and bring to a simmer and remove from heat. Shred or dice up any leftover meat you have on hand.

2. 2

   Assemble each Mexican Gumbo serving in individual bowls starting with about 1/2 cup of the warm rice in the bottom of each bowl. Add some of the diced or shredded meat to each bowl on top of the rice. Ladle some of the salsa broth over the meat and rice.

3. 3

   Top with any or all of the following toppings and eat using the tortilla chips like crackers. Enjoy!

4. 4

   Topppings:

5. 5

   canned black beans, warmed and drained

6. 6

   diced avocado or guacamole

7. 7

   diced onion or sliced green onion

8. 8

   diced tomatoes

9. 9

   shredded cheese

10. 10

    sliced black olives

11. 11

    sour cream

12. 12

    tortilla chips

* Per serving · 4 servings · Values may vary.

No additional tips available.