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

  1. Heat the oil in a large pan and gently cook the garlic, onion, chilli and pepper for 5 minutes, until softened.
  2. 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.
  3. Stir in the parsley and season to taste. Serve immediately.