This Creole-style rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes is cooked in one pan and is ready in just over 30 minutes, making it a perfect midweek meal for the whole family.
Preparation and cooking time: 30-35 minutes, serves 4.
- 400g can chopped tomatoes with garlic
- 1 canful of easy-cook rice
- 1 red pepper, seeded and chopped
- 2 chorizo or other spicy sausages approx 200g skinned and chunkily chopped
- 198g can drained sweetcorn
- 1 large sprinkling of Cajun seasoning
To Serve (Optional)
- Chopped parsley (chopped)
- 142ml tub soured cream
Variations include swapping the sweetcorn for frozen peas, substituting one of the sausages with a skinned chicken breast and adding some spring onions sliced on the diagonal stirred in once it has stood for a couple of minutes.
Tip the tomatoes into a large microwave-proof bowl.
Fill the empty can with rice and then tip it into the bowl.
Fill the can with water and then pour into the bowl
Stir in the pepper, chorizo, sweetcorn, Cajun seasoning and salt and pepper
Cover the bowl with clingfilm and pierce with a couple of holes
Microwave on high for 10 minutes
Tear of clingfilm and stir well
Return uncovered bowl to microwave for 12-15 minutes until the rice is done
Take the bowl out of the microwave and cover it with a plate and leave to stand for 5 minutes before stirring in the parsley
Serve the jambalaya straight from the bowl with soured cream to spoon over it.
Sat fat 5g