This is a really tasty recipe that’s easy to throw together and full of big flavours.
Veggie Jambalaya (serves 4)
1 finely chopped onion
2 finely chopped garlic cloves
1 red pepper, deseeded and chopped into small pieces
2 celery sticks, finely diced
1 chilli, deseeded and finely chopped
A splash of oil
350g long grain rice
1 tsp chilli powder
3 heaped tbsp tomato purée
2 tsp dried thyme
½ tsp paprika
½ tsp cayenne pepper
900ml vegetable stock
Optional but recommended
Some diced sweet potato or butternut squash
One tin of red kidney beans, drained
1. Heat a splash of oil and cook the onion, garlic, pepper, celery and chilli in a frying pan. Cook for around 5 minutes until softened.
2. Add the rice to the frying pan, along with chilli powder and tomato purée and cook for 2 minutes.
3. Add the dried thyme, paprika and cayenne pepper and the stock. Add the diced Squash/sweet potato and red kidney beans. Bring to the boil.
4. Reduce the heat to low and simmer for 20 minutes with the pan lid on. Stir occasionally.