MICROWAVE JAMBALAYA
MICROWAVE JAMBALAYA
Ingredients
- 90g/3¼oz quick-cook rice
- ½ stock cube or stock pot
- ¼ tsp chilli powder or cayenne pepper
- ¼ ring of chorizo (about 7cm/3in)
- sliced
- ½ red pepper
- deseeded and sliced
- 1–2 tbsp tomato purée
- fresh coriander leaves
- to serve
- salt
- to taste
Directions
- Put the rice
- stock cube and a pinch of salt in a microwavable bowl and cover with 410ml/14fl oz water. Microwave for 2 minutes
- stir
- and then microwave for the cooking time suggested on the rice packet
- or until cooked and fluffy. Check occasionally and add more water if needed.
- Put the chilli powder
- chorizo and pepper in a microwavable bowl and microwave for 2 minutes. Stir in the tomato purée and cooked rice. Garnish with coriander and serve.
