Chorizo-jambalaya

Easy chorizo jambalaya for four

Diced chorizo works hard to add flavour and depth to this dish - so you don't have to!

By , 05 July 2018

(27 votes)

Easy chorizo jambalaya for four
  • 30 Mins

  • Serves: 4

Want this dish to serve two? Click here for the recipe

Nutritional Info
Each 407g serving contains
  • Energy

    1975KJ

    472KCAL

    24%
  • Fat

    15.1g

    med

    22%
  • Saturates

    4.1g

    low

    21%
  • Sugars

    8.5g

    low

    9%
  • Salt

    1.91g

    high

    32%
2
of your 5-a-day
of your reference intake.
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
  • 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.

  • 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.

  • 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.

  • 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.