Rustie Lee's sunshine rice
Rustie’s bringing sunshine to the kitchen with her Cajun-inspired one-pot rice dish. Based on a Jambalaya it’s bursting with flavours.. think spicy sausage, prawns and chicken, not forgetting sweet peppers and tomatoes. It’s the perfect mid-week all-in-one dinner to please the family.
Sunshine Rice (Jambalaya)
Serves: 4-6
Ingredients
1 tbsp olive oil 1 onion, chopped1 red pepper, chopped 3 celery sticks, chopped600g chicken fillet strips 2 garlic cloves, chopped 1 tsp saltPinch cayenne250g Chorizo or Andouille sausage, sliced 1 can diced tomatoes 475ml chicken stock 315g long-grain rice 1 tbsp paprika1 tbsp oregano1 - 3 tsp cayenne pepper (optional for extra heat)310g raw jumbo prawns Salt and pepper, to taste
To garnish: 2 spring onions, slicedFresh parsley, chopped
Method
1. Heat the olive oil in a large casserole pot or Dutch oven over a medium heat. Add the diced onion, pepper and celery and sauté until softened (about 5 minutes). Remove from the pan and set aside.
2. Mix the chicken with the garlic, salt and cayenne pepper, and fry in the pan for 6-8 minutes. Remove from the pan and set aside.
3. Fry the sliced sausage for 5-7 minutes, until browned, then remove from the pan and set aside.
4. Return the chicken to the pan along with the sautéed onion mixture then add the tomatoes and the chicken stock. Stir in the rice, paprika, oregano and cayenne (if you are using it) then season with salt and pepper. Bring to a simmer then reduce the heat to low, cover with a lid and let simmer for 25-30 minutes, or until the rice is cooked the liquid is absorbed.
5. Add the prawns to the pan, cover with the lid and cook for an additional 5-7 minutes, until they are pink and cooked through.
6. Garnish with sliced spring onions and chopped parsley, and serve.