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Microwave jambalaya

Name: Microwave jambalaya
Yield: 4
Ingredients: 400 g Canned tomatoes, diced, in juice; ½ can Water; 500 g Long grain rice, 90 seconds to cook (Main); 1 Capsicum, orange or yellow, seeded and diced; 100 g Chorizo sausages, smoked, skinned and sliced; ½ tsp Cajun spice, use up to 1 tsp; ½ tsp Smoked paprika, use up to 1tsp; 8 large Prawns, raw, shelled and deveined; 1 cup Frozen peas; 1 pinch Flaky sea salt, to taste; 1 pinch Freshly ground black pepper, to taste

for 4 people

Jan Bilton

Food writer and cookbook author.

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A meal in one jug - I use a 2-litre Pyrex jug and cover it with a silicone lid. Read more on microwave cooking here

Ingredients

400 g	Canned tomatoes, diced, in juice
½ can	Water
500 g	Long grain rice, 90 seconds to cook (Main)
1	Capsicum, orange or yellow, seeded and diced
100 g	Chorizo sausages, smoked, skinned and sliced
½ tsp	Cajun spice, use up to 1 tsp
½ tsp	Smoked paprika, use up to 1tsp
8 large	Prawns, raw, shelled and deveined
1 cup	Frozen peas
1 pinch	Flaky sea salt, to taste
1 pinch	Freshly ground black pepper, to taste

Directions

Pour the tomatoes into a large microwave jug. Rinse the can out with the water and add. Stir in the rice. Add the capsicum, chorizo, Cajun spice and smoked paprika. Cover and microwave on high for 10 minutes.
Add the prawns and peas. Stir well. Cover and microwave for another 6 minutes or until the prawns have turned pink and the peas are cooked.
Stand for 5 minutes before serving.