Try this Cajun-inspired vegetarian jambalaya rice, one-pot recipe that's bursting flavour. Made with Quorn Roast Mini Fillets, this is sure to be your new favourite lunchtime munch or cosy chilly night meal.
Serves 2
40
mins
A Little Effort
Ingredients
1 pack Quorn Roast Mini Fillets
1 white onion
1 green pepper
2 celery sticks
200g basmati/ long grain rice
2 tbsp cajun spice blend
400g tin chopped tomatoes
300ml vegetable stock
2-3 spring onions
Coriander to serve (optional)
Method
Finely dice the onion, pepper and celery and fry over a medium heat for 5 minutes until they begin to soften.
Meanwhile, wash and drain the rice.
Slice the Quorn Roast Mini Fillets and add to the pan with the Cajun spice blend and fry for a further 2-3 minutes.
Next, add the washed rice and fry for 1 more minute to coat in all the spices.
Add the vegetable stock and chopped tomatoes, then cover with a lid and simmer for 20-25 minutes until the rice is cooked through.
Garnish with sliced spring onions and coriander to serve.
