A simple version of a traditional Jambalaya, a one-pot Creole dish, made with chorizo, vegetables, spices and rice.
- 75g of chorizo, diced
- 2 medium tomatoes (approx 100g each), chopped
- 1 small onion (approx 110g), chopped
- 1 small yellow pepper (140g), finely chopped
- 40g of long grain rice
- 1 small garlic clove, finely chopped
- 1 tsp tomato puree
- 200ml chicken stock
- 1/2 tsp paprika
- 1/2 tsp mild chilli powder
- 1 1/2 tbsp olive oil
- Serves: 1
- Course: Main Course
- Preparation time: 5 mins
- Cooking time: 25 mins
- Price per person: £2.28
- Store cupboard: Typical
- Calories per serving: 770
- 5-a-day per serving: 5
- Print Recipe
- Heat 1 tbsp oil in a saucepan and fry the onion and garlic for 2-3 minutes, or until the onion is soft. Add the pepper and fry for 3 minutes.
- Add the chopped tomato, tomato puree, paprika, chilli powder and rice. Pour in the stock and bring to the boil. Cover and simmer for 15-20 minutes, or until the rice is cooked. Add extra water if the jambalaya becomes dry before the rice is cooked.
- Once the rice is almost cooked, heat 1/2 tbsp olive oil in a frying pan and fry the chorizo for 2-3 minutes, or until lightly browned.
- Add the fried chorizo to the cooked jambalaya and season to taste with salt and pepper. Serve immediately.
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