This nourishing jambalaya is a winning recipe. It’s low-fat, low-calorie, and provides 4 of your 5-a-day – plus it’s all made in one pan so less washing up!
Prep:10 mins
Serves 2
1 tbsp rapeseed oil1 onion, chopped3 celery sticks, sliced 100g wholegrain basmati rice1 tsp mild chilli powder1 tbsp ground coriander½ tsp fennel seeds400g can chopped tomatoes1 tsp vegetable bouillon powder1 yellow pepper, roughly chopped2 garlic cloves, chopped1 tbsp fresh thyme leaves150g pack small prawns, thawed if frozen3 tbsp chopped parsley
STEP 1Heat the oil in a large, deep frying pan. Add the onion and celery, and fry for 5 mins to soften. Add the rice and spices, and pour in the tomatoes with just under 1 can of water. Stir in the bouillon powder, pepper, garlic and thyme.STEP 2Cover the pan with a lid and simmer for 30 mins until the rice is tender and almost all the liquid has been absorbed. Stir in the prawns and parsley, cook briefly to heat through, then serve.
