Chicken and Chorizo Jambalaya
Ready in 35 minutes
• Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, March 31, 2019.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, March 31, 2019.
Ingredients
Jambalaya
- 1 chicken and chorizo jambalaya
Rice
- 1½ cups jasmine rice
- 2¼ cups water
- ½ pack bay spinach
To Serve
- 1 pack spicy pepitas
Steps
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Cook jambalaya Preheat oven to 180°C. Remove plastic cover from chicken and chorizo jambalaya and cover with foil. Place on an oven tray and cook for about 30 minutes, or until heated through. Stir halfway to ensure even cooking. Alternatively, spoon meal into a baking or casserole dish and cook at 200ºC for about 25 minutes, until heated through.
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Cook rice Bring a full kettle to the boil. Add rice, boiling water and a pinch of salt to a medium pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
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To finish Combine jambalaya, rice and spinach and season to taste. Top with chilli flakes for some heat.
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Serve jambalaya topped with pepitas.
Nutritional Information
| Energy |
2499 kj 597 kcal |
|---|---|
| Protein | 40.8g |
| Carbohydrate | 60.7g |
| Fat | 20.4g |