Easy Jambalaya with Chipolatas and Salami
I found this easy midweek meal recipe at Waitrose.com and have adapted it to help me use up some leftovers which I have in the fridge and freezer.
Ingredients: (serves 2)
½ tsp oil
50g salami
6 pork chipolatas
5 mushrooms, chopped
80g easy cook long grain rice
200g passata
1 tsp dried mixed herbs
225ml chicken or vegetable stock
1 green pepper, deseeded and cubed
4 small green chillis, chopped (adjust number based on personal taste)
Method:
Heat the oil in a large pan and cook the salami for 2-3 minutes. Add the chipolatas and mushrooms 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 passata, herbs and stock then cover and simmer for 15 minutes, stirring occasionally.
Add the pepper and chillis. Cover and cook for a further 10 minutes until the rice is tender and most of the liquid has been absorbed.
Verdict
This is a great midweek recipe, and everything is cooked in one pan so its easy to prepare. It was tasty with a nice kick to it from the chillis. It was a little salty, so if I made it again I would make my chicken stock from half a cube instead of a whole cube. It needs to be stirred fairly frequently or it will stick to the bottom of the pan. A useful recipe for using up some of those Christmas leftovers.
