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
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:
Large Frying pan