Salsa jambalaya rice recipe
Try this rice recipe with barbecued chicken to turn it into a summer's day special.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 1 green pepper, deseeded and chopped
- 1 clove garlic, crushed
- 2 tsp ground paprika
- 175 g long grain rice
- 400 ml vegetable stock
- 200 g salsa dip
Details
- Cuisine: American
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Heat the oil in a large non-stick frying pan, add the onion and pepper and sauté over a medium heat for 3-4 mins or until soft.
- Add the crushed garlic, paprika and rice and cook, stirring for 30 seconds until the grains are coated with spice.
- Add the stock and half the salsa sauce, stir well. Cover and simmer for 15 mins or until the liquid has been absorbed and the rice is tender.
- Season with freshly ground black pepper. Serve hot or cold with extra salsa on the side.
Liz McClarnon is supporting Cancer Research UK’s new BBQ fundraising campaign. BBQ this July to beat cancer sooner. Sign up at cruk.org/BBQ
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