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Microwave jambalaya

Microwave jambalaya

A star rating of 4.8 out of 5.20 ratingsRate
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  • Preparation and cooking time
    • Prep: -
  • Easy
  • Serves 4

Try this superhealthy, traditionally spicy recipe

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal537
fat16g
saturates5g
carbs87g
sugars0g
fibre2g
protein18g
low insalt0.94g
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Ingredients

  • 400g can chopped tomatoes with garlic
  • 1 canful of easy-cook rice
  • 1 red pepper , seeded and chopped
  • 2 chorizo or other spicy sausages, about 200g/8oz, skinned and chunkily chopped
  • 2 handfuls of frozen sweetcorn kernels or a 198g can, drained
  • a large sprinkling of Cajun seasoning

To serve

  • a small handful of parsley , chopped (optional)
  • 142ml tub soured cream

Method

  • STEP 1

    Tip the 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.

  • STEP 2

    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.

  • STEP 3

    Take 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.

Goes well with

Recipe from Good Food magazine, May 2003

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Overall rating

A star rating of 4.8 out of 5.20 ratings
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