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Ingredients
2 tbsp cooking oil
1 onion, thinly sliced
3 cloves garlic, minced
6 chipolatas, cut in small pieces
2 cooking chorizo, sliced
2 tsp RoniB's Kitchen Extra Hot Garlic chilli paste (add more if desired)
1 red bell pepper, cut in strips
1 can chopped tomatoes
5-6 cups cooked rice
150 ml chicken stock
salt and pepper to taste
spring onions, cut in strips (garnish)
How to
Heat oil in a large deep pan.
Add the onions over low-medium heat until soft and translucent. Add the garlic.
Add the chipolatas and chorizo and cook for about 5 minutes
Add the cooked rice. Mix well.
Pour the chopped tomatoes and chicken stock, mix well.
Add the red bell pepper
Add the Garlic Chilli Paste, salt and pepper.
Simmer until the liquid is absorbed by the rice but remains moist and creamy rather than dry. Add more water is necessary.
Correct seasonings to taste.
Sprinkle spring onion slices over the top and serve.
A good weekday dinner meal that uses leftover rice with sausages and chorizo. Make it special by adding chicken or make it vegetarian by using mushrooms and aubergines.
Easy Jambalaya
4-6 servings
45 mins
Main
Pork/Rice
