I’ve got to admit my diet’s not been that great since I came back to uni
It’s been a bit of a rotation of dominoes and bung-in-the-oven dishes, however this little invention of mine has been my saviour
This tangy, slightly spicy one pot rice dish is packed with flavour, easy to make (and to wash up!) and gets in all those veggies without being the boring neglected corner of greens on your plate
It’s another one of those recipes where you can just use pretty much whatever’s in your cupboard or fridge, and once you’ve worked out what you like in it you can buy the ingredients and use them again and again – the simplest go to dish!
Also you can increase or decrease the portion sizes for however many you’re catering for – just gauge it as you go
(The ingredients and method provided are just what I do – you can follow it as closely or vaguely as you like)
Long grain rice (I’d suggest 1 cup per person)
Tin of chopped tomatoes
Red pepper (diced)
Red onion (diced)
Quorn ChickenCajun spice
Salt & Pepper
1. Set your rice to cook according to pack instructions
2. Meanwhile, begin frying your chorizo and quorn chicken in a large frying pan/wok, and shortly after throw in the red onion and pepper, stirring till cooked
3. Add your tomatoes and chopped tomatoes and stir to combine thoroughly
4. Season to taste with cajun, cayenne pepper and paprika. I use a LOT of cajun (3 teaspoons ish), 1 teaspoon or so of cayenne and a dusting of paprika. Season to taste with salt & pepper
5. Once rice is cooked, strain it then throw it in the pan with the tomatoey mixture and stir thoroughly. Serve in a massive bowl and you’re done!
Without fail, every time I make this dish my flatmates look on with envious eyes whilst I smugly wolf it down.
Give it a go and let me know what you think!