Super, super quick and easy recipe tonight (it’s Monday – we’re tired, you’re tired and will probably be wanting quick mid-week meals!). Remember this jambalaya recipe that we posted a while back? With a few simple adaptations you can make this lighter and fresher, perfect for if this weather ever warms up properly!
- 1 tbsp vegetable oil
- 1 small onion, sliced
- 2 cloves garlic, crushed
- 1 small red pepper, de-seeded and chopped
- 1 green/red chilli, de-seeded and chopped
- 340g can chopped tomatoes
- 330ml chicken stock
- 1 tbsp tomato purée
- 135g long grain rice
- 1 lime
- Raw king prawns, about 4-6 each depending on size
- A generous handful of chopped fresh coriander
Start by cooking the onion in the oil in a wide pan for a few minutes before adding the garlic, red pepper and chilli and cooking for a further minute. Add the chopped tomatoes, chicken stock, rice and tomato purée along with the juice of half the lime. Stir, cover and cook for around 20 minutes or until the rice is cooked. You might need to add a little more stock, and remember to stir every few minutes or you’ll end up with everything stuck and it’ll be a nightmare! Once the rice is cooked take the pan off the heat, season with salt and pepper, and stir in half the coriander. Place the prawns on top and then pop the lid back on just for a minute or two until the prawns are pink. Serve with the rest of the coriander scattered on top and a quarter of lime each – we both love lime so probably use the lot!