Chicken and Chorizo Jambalaya

Chicken and Chorizo Jambalaya

Ready in 30 minutes • Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, February 3, 2019.
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Ingredients

Jambalaya

  • 1 chicken and chorizo jambalaya
  • Pinch of chilli flakes (optional)

Rice

  • 1 cup jasmine rice
  • 2¼ cups water
  • ½ pack baby spinach

To Serve

  • 1 pack spicy pepitas

Steps

  1. Cook jambalaya Preheat oven to 180°C. Remove plastic cover from jambalaya and cover with foil. Place on an oven tray and cook for about 30 minutes, or until heated through. Stir halfway to ensure even cooking. Alternatively, spoon meal into a baking or casserole dish and cook at 200ºC for about 25 minutes, until heated through.
  2. Cook rice Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
  3. To finish Combine jambalaya, chilli flakes, rice and spinach and season to taste.
  4. Serve jambalaya topped with pepitas.