Chorizo and Halloumi Jambalaya
- 31 - 60 Minutes
- 250g Tilda Easy Cook Long Grain Rice
- 250g Block of Halloumi
- 1 Onion
- 1 Green Pepper
- 1 Red Pepper
- 2 Cloves of Garlic
- 225g Chorizo Ring
- 1 Tsp Hot Smoked Paprika
- ½ Tsp Cayenne Pepper
- ½ Tsp Dried Oregano
- 400g Chopped Tomatoes
- 300ml Chicken Stock
- 2 Spring Onions
- Olive Oil
Dice your halloumi into 3cm chunks. Slice your chorizo into lengths, then cut in half and slice into half moons.
Slice your onion, red pepper and green pepper into thin strips. Grate your garlic cloves.
Heat a large pan with a lid over a medium-high heat with a little olive oil. Tip in your cubes of halloumi and fry for a few minutes until the cubes are golden on all sides. Remove all the halloumi from the pan and set aside until later.
Add your chopped chorizo to the same pan. Fry for a few mins until crispy. Remove a third of the chorizo from the pan and set aside until later.
Tip your onions into the pan and cook over a medium heat for 10 mins, or until your onions are nice and soft. Add your sliced red and green peppers and cook for 5 mins more.
Add your garlic, hot smoked paprika, cayenne pepper and dried oregano. Cook for a 2 mins until lovely and fragrant.
Wash the Easy Cook Long Grain rice using a sieve or colander by running under cold water for up to 20 seconds.
Add your tomatoes, washed Tilda Easy Cook Long Grain Rice and chicken stock to the pan. Give it a stir then bring the mixture to a boil. Turn the heat down to a gentle simmer, then pop on a lid and cook for 12 mins. Remove from the heat and leave to sit with the lid still on for 10 mins more.
Meanwhile, thinly slice your spring onions.
Fluff your rice up with a fork, then sprinkle the dish with your spare chorizo and halloumi. Sprinkle with your sliced spring onions. Serve and enjoy!
|of which Saturates||20g|
|of which Sugars||11g|