• Ma Dashper

Spicy chorizo jambalaya (serves 4, preparation time 10 minutes, cooking time 20 - 45 depending on r


  • 1 tablespoon of olive oil

  • 1 red onion sliced

  • 2 red peppers sliced thinly

  • 3 cloves of garlic, crushed

  • 100g chorizo diced

  • 1 teaspoon of paprika

  • 1 teaspoon of cayenne

  • 2 red finger chillies

  • 250g rice - I use brown rice which will take longer to cook, but you could use long-grain rice instead.

  • 400g carton of chopped tomatoes

  • 800ml vegetable stock

  • tablespoon of chopped coriander

  • juice of half a lime

Optional Extras:

Here’s what you do:

Step 1 - Heat the oil in the pan and add the onion, peppers and chorizo and cook until the vegetables until they are tender and then add the garlic and spices.

Step 2 - Add the rice to the saucepan and stir to ensure that all of the grains are coated. Add the tomatoes and stock to the pan and simmer.

Step 3 - Simmer the mixture until the rice is tender. This should only take 20 - 25 minutes for long-grain rice but may take over 45 minutes for brown rice.

Step 4 - Add the chopped coriander, seasoning and lime juice and serve.

This is quite a spicy little number so if you would like a more sedate dish, simply cut back on the spices and chillies.

Kitchen implements required:

  • Chopping board

  • Sharp knife

  • Large Frying pan

  • Wooden spatula

#chorizo #jambalaya #meat #rice #spicy

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© 2015 by Fay Dashper-Hughes. 


Where some of the recipes on this website might have started out as recipes from published chefs, I have amended them and developed them to my taste. Where they remain materially similar to the original recipe I have endeavoured to make sure that the original recipe was already freely available, and I always credit the source. No infringement of intellectual property rights is intended.