Prawn and brown rice jambalaya
A spicy one pot of prawns, chicken and peppers, with brown rice soaking up the smoky tomato.
- Time55 min
- LevelEasy
- Costabout £2.35 a head
Ingredients
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Method
- 1
Heat the oil in a large lidded pan and brown the chicken for 5 minutes. Lift out.
5 min - 2
Cook the onion, pepper and celery for 6 minutes, then add the garlic and spices for 1 minute.
6 min - 3
Stir in the rice, tomatoes, stock and chicken. Bring to the boil, cover and simmer for 30 minutes until the rice is nearly tender.
30 min - 4
Add the prawns on top, cover and cook for 6 minutes until pink and the rice is soft.
6 min - 5
Scatter with parsley and serve.
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.