This recipe features in these meal plans: Quick Suppers, Winter Warmers.

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
Jambalaya photo

900 cooks think so


  1. 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.
  2. 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.
  3. 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.
  4. Add the fried chorizo to the cooked jambalaya and season to taste with salt and pepper. Serve immediately.

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