So, I’m writing this recipe as I munch through a bag of Skittles. (I think it’s important that I point out right now that this is an all love, no judge blog here, especially when it comes to Skittles consumption.)
This recipe is a really easy cobbled together dish, featuring some vegan chorizo (by Vbites, found at Infinity Foods in Brighton), that you can throw together pretty quickly and leave to work its magic (with the occasional stir).
- 400g short grain rice (I use short grain brown rice)
- vegan chorizo (optional)
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 bell peppers, finely chopped (I like red and green)
- 250g mushrooms
- 250g frozen peas
- 400g can chopped tomatoes
- 1 ltr. hot vegetable stock
- 1 tsp. smoked paprika
- 1 tsp. cayenne pepper
- Heat 1 tbsp. olive oil in a large pan on a medium heat. Add the onion and pepper and fry until softened. Add the garlic and mushrooms and fry for a further 2 minutes.
- Add the smoked paprika and cayenne pepper and stir. Add the chopped tomatoes. Then add the rice, before adding the peas.
- Gradually add the stock, a ladle at a time, ensuring that each ladle is fully absorbed into the rice before adding another. Stir regularly to ensure the rice absorbs the stock. Taste the rice to check if it is cooked as you add the ladles of stock. Continue to add the stock until the rice is completely cooked. This should take about 20-25 minutes.
- If you’re adding the chorizo to your jambalaya, heat 1 tbsp. olive oil in a separate frying pan and fry for 2-3 minutes on a medium heat. Once the rice is fully cooked, add the chorizo to the jambalaya.
- Season with salt, pepper and herbs to taste before serving up.
- You can use whatever vegetables you like in this recipe. It’s pretty versatile. Chuck them in at the beginning with the other vegetables. Have a play around with what needs using up in your kitchen.
Let me know what you think!