Easy chorizo jambalaya for four
- 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
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.