JAMBALAYA
really easy to make
Jambalaya has no rules. Try adding different vegetables, pieces of cooked chicken or bacon for an equally tasty result.
Serves 2
- 1 tablespoon olive oil
- 1 garlic clove finely chopped (or use a garlic press)
- 1 onion, chopped
- 1 small hot chilli, chopped
- 1 red pepper, diced
- 2 Pepperoni salami sausages, cut into 1cm (½ inch) thick slices
- 150g (5 oz) long grain white rice
- 2 large tomatoes, diced
- 300 ml (½ pint) vegetable or chicken stock
- 2 tablespoons chopped fresh parsley
- seasoning
Method
- Heat the oil in a large pan and gently cook the garlic, onion, chilli and pepper for 5 minutes, until softened.
- Add the salami, rice, tomatoes and stock, bring to the boil, cover and simmer for 15 – 20 minutes until the rice is tender and the liquid has been absorbed.
- Stir in the parsley and season to taste. Serve immediately.