Creole Spanish Rice Dinner Mix 
Original Creole Seasoning 
Grilled Chicken Parmesan
Fire up the grill and give your chicken parm a Creole upgrade with this recipe by…
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Ingredients
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1 Lb. Ground Chicken
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1 Tbsp. Chili Powder
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1 Tsp. Paprika
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1 Tsp. Cumin
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1 Tsp. Tony Chachere’s Original Creole Seasoning
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1 Can of Black beans, drained and rinsed
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2 Ears of Fresh Corn
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Red Onion
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1 Avocado
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Sour Cream
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Salsa
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Cilantro
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Jalapeños
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1 Box Tony Chachere’s Spanish Rice Mix
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10 Oz Petite Tomatoes with Chiles (drained)
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1 Tbsp. Avocado Oil
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Note: Feel free to add Monterey Jack or Cojita Cheese to your bowl.
- Clear
Directions
- Make Tony Chachere’s Spanish Rice mix according to package directions and set aside.
- While the rice cooks, heat a skillet over medium heat and add oil and chicken. Season the chicken with chili powder, paprika, cumin, and Tony Chachere’s Original Creole Seasoning and sauce until cooked through.
- Serve the cooked chicken over the Spanish rice and top with black beans, corn, onion, avocado, sour cream, salsa, cilantro, and jalapeños.
- Serve immediately or meal prep and store in the refrigerator.
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