Mexican Jambalaya with Basmati Rice

Ingredients

• 24 ounces smoked Basque chorizo
• 12 ounces smoked pork sausage, Cajun style Andouille
• 9 ounces Mexican chorizo, pork or beef
• 2 small white onions, chopped
• 1 bell pepper, chopped
• 2 stalks of celery, chopped
• 4 (14.5 -ounce ) cans fire-roasted diced tomatoes
• 1 teaspoon paprika
• 1 teaspoon ancho chili powder
• ½ teaspoon cayenne powder
• ½ teaspoon garlic powder
• 1 teaspoon dried oregano
• 2 teaspoons kosher salt
• 32 ounces low sodium chicken broth
• 2 to 3 Anaheim or Hatch chiles, roasted, peeled, and chopped
• 1 (30-ounce) can pinto beans , drained and rinsed
• #Garnishes#
• Sliced green onions, optional
• Creole seasoning, optional
• #Basmati Rice#
• 3 cups chicken broth
• 1 ½ cups Mahatma® Basmati Rice
• 1 ½ tablespoons unsalted butter