tomatoes into a large microwavable bowl. Fill the empty can with rice
and tip it into the bowl, then fill the
can with water and pour it in. Stir in
the pepper, chorizo, sweetcorn,
Cajun seasoning and some salt
and pepper to season.
Cover the bowl with
cling film and pierce a couple of
holes in it with a knife. Microwave
the rice for 10 minutes at 750W.
Tear off the cling film and give
everything a really good stir, then
return the uncovered bowl to the
microwave for another 12-15
minutes until the rice is done.
the bowl out of the microwave,
cover it with a plate and leave to
stand for 5 minutes before stirring
in the parsley, if you are using it.
Serve the jambalaya straight from
the bowl, with the soured cream to
spoon over it.