Super speedy supper dish and 2 of your 5 a day.
Ingredients
Method
1 tsp sunflower oil
1 red onion, chopped
2 red peppers, deseeded and sliced
60g Diced Chorizo
2 x 250g packs Tilda Steamed Brown Basmati
200g Raw Jumbo Prawns
2 tomatoes, roughly chopped
1-2 tsp Creole Spice Mix
25g pack fresh flat-leaf parsley, chopped
2 sticks celery, chopped thinly
1 red onion, chopped
2 red peppers, deseeded and sliced
60g Diced Chorizo
2 x 250g packs Tilda Steamed Brown Basmati
200g Raw Jumbo Prawns
2 tomatoes, roughly chopped
1-2 tsp Creole Spice Mix
25g pack fresh flat-leaf parsley, chopped
2 sticks celery, chopped thinly
- Heat the oil in a large frying pan and cook the onion, peppers, celery and chorizo for 5 minutes until the vegetables have softened.
- Meanwhile, heat the rice in a microwave according to the packet instructions.
- Stir the prawns, tomatoes and spice mix into the pan and cook for 2 minutes. Add the warm rice and continue to stir-fry for a further 2 minutes until the prawns are cooked through and the jambalaya is piping hot.
- Stir through the parsley and serve.
