This one-pot cajun prawn and chorizo jambalaya is ready in just 25 minutes. Easy to make and easy on the washing up too.
READY IN 25 MINUTES – SERVES 4
1 onion, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
1 red pepper, deseeded and chopped
250ml American easy-cook rice
550ml hot chicken stock
Splash of Tabasco sauce
200g raw tiger prawns
4 spring onions, chopped
1 Fry chorizo in a wide, deep pan for a couple of mins, add onions and cook for a few mins.
2 Stir in celery, garlic and pepper and cook for 1 minute.
3 Tip in rice, stock, Tabasco and seasoning. Cover and simmer for 10 mins.
4 Add prawns, cover again. Cook for 2 more mins until rice tender and liquid absorbed. Serve sprinkled with spring onions.
Per serving: 496 cals, 15g fat (6g saturated), 53g carbs
MONEYSAVER: Use leftover cooked chicken instead of prawns.