Serves 2 as a main course or 4 as a side dish
There shouldn’t be any rules with savoury rice dishes. You can pretty much add what you want – prawns, chicken or whatever. Some recipes call for chorizo but I find the flavour of that tends to dominate the whole dish. I prefer to use bacon and to substitute some of the chorizo flavour by adding garlic and smoked paprika.
This dish is easy to prepare and has the added benefit that you can make it well ahead and simply reheat it in a microwave when you are ready to eat it.
For a vegetarian and/or vegan version of this dish, omit the bacon and use an appropriate stock.
2 tbs olive oil
6 rashers of unsmoked back bacon, cut into bite sized pieces
1 onion, peeled and chopped
2 cloves garlic, peeled and finely chopped
2 peppers (1 red and 1 green), deseeded and chopped
1 large courgette, cut into small dice
1 red chilli, deseeded and finely chopped
Salt and ground black pepper
6 fl oz long grain white rice
12 fl oz chicken stock
2 medium tomatoes, roughly chopped
1 small tin sweet corn, drained
1 tsp dried oregano
1 tsp paprika
1 tsp smoked paprika
Heat the oil and sauté the bacon until cooked and coloured to the point you want to eat it. Remove with a slotted spoon to a plate to drain on kitchen paper. Add a little more oil to the pan if needs be then sauté the onion until softened and starting to colour, approx. 5 minutes. Add the garlic and stir fry for 1 minute. Add the peppers, courgette and chilli, turn the heat low, cover and sweat for 15 minutes by which time the vegetables should be softened.
Stir in the rice and heat through. Add all of the other ingredients (don’t forget the bacon), cover and simmer until the rice is cooked, about 20 to 25 minutes.
At this point the jambalaya can be cooled and stored in the fridge until needed, then reheated in the microwave.