Recipes
Easy chorizo jambalaya for two
Ready-diced onions and peppers minimise prep, meaning you can get dinner on the table quicker
Ready-diced onions and peppers minimise prep, meaning you can get dinner on the table quicker
(11 votes)
Cook: 30 Mins
Serves: 2
Price: 62p per serving
Nutritional Information
Each 407G serving contains
Energy
1941kj
464kcal
1941kj
464kcal
23%
Fat
13.8g
13.8g
Med
20%
20%
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:
477kj/114kcal
Typical energy values per 100g:
477kj/114kcal
Ingredients
1tsp rapeseed oil
50g chorizo, diced into small cubes
50g frozen diced onions
100g frozen sliced mixed peppers
½tbsp Cajun seasoning
½ x 400g tin Asda Chopped Tomatoes
125g long grain rice, rinsed well under cold running water
½ reduced-salt chicken stock cube, made up to 175ml with boiling water
100g 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.