Brown rice jambalaya with prawns and peppers
A spicy one pot of brown rice, peppers and prawns with smoky Cajun flavours.
- Time55 min
- LevelMedium
- Costabout £2.25 a head
Ingredients
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Method
- 1
Heat the oil in a large lidded pan. Cook the onion, celery and peppers for 8 minutes until soft.
8 min - 2
Add the garlic, paprika, thyme and cayenne and stir for 1 minute.
- 3
Stir in the rice, tomatoes and stock. Bring to the boil, cover and simmer on low for 30 minutes, until the rice is nearly tender.
30 min - 4
Lay the prawns on top, cover and cook for 6 minutes until pink and the rice has absorbed the liquid.
6 min - 5
Fluff with a fork and scatter with spring onions.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.