As you may have read previously, I have some spare chorizo that has been recently glaring at me every time I open my fridge. I have been using it in portions which is why I have yet another recipe.
On my last trip to America to visit family, I had a cajun jambalaya, specially made by Cajuns hired to cook at a huge local pre-University American football celebration. It also happened to be my last night before catching my flight and had possibly one too many drinks but do remember the food being delicious more than anything else.
So after doing to recipe combination hunting, I thought this would be terrific but mix it up as usual, using the ingredients I had and finally use the Peri Peri Lemon & Herb Seasoning Rub I bought a couple of weeks ago. I did also purchase the hotter rub but will think long and hard as to when I will use it; this is where my fiance and my taste buds do not match which is why it is a mild dish.
I am currently focusing on swapping my white dried pasta and rice for wholemeal/brown as it is higher in fibre and more nutritious but *if you are using regular long grain rice, then decrease your water to 500ml and cook simmer for 20-25 minutes.
-1 medium onion, diced
-1 large garlic clove, minced
-350g chicken, diced
-250g brown rice
-70g button mushrooms, sliced
-1 red pepper, chopped
-1 yellow pepper, chopped
-30g chorizo (2.5 syns each if serving 4)
-700-800ml water (*500ml less if using white rice)
-2 chicken stock cubes
-100g tinned sweetcorn
-2 tsp lemon juice
-1 25g pack of Peri Peri Lemon & Herb Seasoning Rub
-1 tsp ground coriander
-Large pan with lid
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1. Fry a large pan with frylight and add the onion and fry on low/medium heat with the lid on, shaking from time to time until cooked through (approx 10 minutes).
2. Add the onion, garlic, peppers, sweetcorn, chorizo, lemon juice, peri peri, seasoning and spray again with frylight, stir well and replace the lid for approx 8 minutes, stirring from occasionally until onions are soft.
3. Now add the rice, tinned tomatoes, stock and as much of the water as you can fit it – you may need to gradually add more as it reduces. Now bring to the boil and lower to simmer and cover. Simmer for approx 40 minutes, adding the ground coriander half way. (*Simmer for 20-25 minutes if using white rice).
4. Keep checking and stirring more often as it keeps thickening until the rice has soaked up all the water. You may need to add more water if the rice is not cooked through.
If you enjoy trying my recipe, please don’t forget to tag me on instagram #tastefullyvikkie or tweet me a pic @tastefullyvikki