Easy Jambalaya with Chipolatas and Chorizo

Name: Easy Jambalaya with Chipolatas and Chorizo
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Ingredients: 1 tsp oil; ½ 110g pack Revilla Chorizo de Pueblo, skin removed and sliced; 340 g pack Waitrose 12 Organic Free Range Pork Chipolatas; 225 g Waitrose Easy Cook Long Grain Rice; 400 g can Waitrose Chopped Tomatoes with Chopped Herbs; 450 ml chicken or vegetable stock; 1 red pepper, deseeded and cubed; 1 green pepper, deseeded and cubed; 1 bunch salad onions, chopped

This lightly spiced Creole-style rice dish is cooked in one pan and is ready in just 30 minutes, making it a perfect midweek meal for the whole family.

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Serves6
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

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Ingredients

1 tsp oil
½ 110g pack Revilla Chorizo de Pueblo, skin removed and sliced
340g pack Waitrose 12 Organic Free Range Pork Chipolatas
225g Waitrose Easy Cook Long Grain Rice
400g can Waitrose Chopped Tomatoes with Chopped Herbs
450ml chicken or vegetable stock
1 red pepper, deseeded and cubed
1 green pepper, deseeded and cubed
1 bunch salad onions, chopped

Method

Heat the oil in a large pan and cook the chorizo for 2-3 minutes, until the paprika oil is released. Add the chipolatas and cook for 3-4 minutes until lightly browned on all sides. Tip in the rice and stir until coated in the oil.
Add the tomatoes and stock then cover and simmer for 15 minutes, stirring occasionally.
Add the peppers and salad onions, reserving some chopped onion. Cover and cook for a further 10 minutes until the rice is tender and most of the liquid has been absorbed. Serve garnished with the reserved onion.

Cook’s tip

For a spicier, more adult, taste add 1 teaspoon of hot chilli powder or a dash of Tabasco. Substitute cubed skinless chicken breast for the sausages, if you prefer. Recipe will serve four adults, adjusting nutrition accordingly.