Recipes
Easy chorizo jambalaya for four
Diced chorizo works hard to add flavour and depth to this dish - so you don't have to!
Diced chorizo works hard to add flavour and depth to this dish - so you don't have to!
(69 votes)
Cook: 30 Mins
Serves: 4
Price: 60p per serving
Nutritional Information
Each 407g serving contains
Energy
1974kj
472kcal
1974kj
472kcal
24%
Fat
15.1g
15.1g
Med
22%
22%
Saturates
4.1g
4.1g
Med
21%
21%
Sugars
8.5g
8.5g
Med
9%
9%
Salt
1.91g
1.91g
High
32%
32%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
485kj/116kcal
Typical energy values per 100g:
485kj/116kcal
Ingredients
1tbsp rapeseed oil
100g chorizo, diced into small cubes
100g frozen diced onions
200g frozen sliced mixed peppers
1tbsp Cajun seasoning
400g tin Asda Chopped Tomatoes in Tomato Juice
250g long grain rice, rinsed well under cold running water
1 reduced-salt chicken stock cube, made up to 350ml with boiling water
200g frozen peas
Method
1
Heat the oil in a casserole dish or wide pan with a lid, over a medium heat. Fry the chorizo cubes for 2 mins until starting to crisp. Add the diced onion and fry for another 2 mins, stirring frequently, until soft.
2
Add the peppers and fry for another 2-3 mins until tender, then sprinkle over the Cajun seasoning and some black pepper, and mix well.
3
Add the chopped tomatoes, rinsed rice and stock. Mix well, then bring to a simmer. Add the lid, lower the heat, and cook for 15-18 mins until the rice is tender and the liquid has been absorbed. Don’t remove the lid until 15 mins have passed, as this will help steam the rice. Add a splash more water if all the stock has been absorbed but the rice has a little bite.
4
Season with black pepper and stir in the peas. Heat for another minute with the lid on, then turn off the heat and leave to steam and rest for 5 mins before fluffing up the rice and serving.