Low-fat Jambalaya is a healthier version of the traditional chorizo version, still packed with fantastic smoky flavours. Our Gia Chilli Puree & Gia Garlic Puree help add some great flavours.
Ingredients
Spray oil Frylight
500 Grams Pork mince 5% Fat
4 tsp Smoked Paprika (not Hot or sweet Paprika)
1 Red onion chopped
2 Peppers we used 1 red & 1 Orange chopped
2 tsp Gia Garlic Puree
1 tsp Gia Chilli Puree
200 grams of Long grain rice
400 grams
1 can of chopped tomatoes
450 ml chicken stock made with a 2 stock cubes
140 grams cooked prawns
2 tsp Mixed herbs Dried Oregano, Basil & Thyme
2 Spring onions chopped to serve on top
Instructions
1: Spray a lidded non-stick pan with spray oil. Brown of pork mince with 4 tsp of smoked paprika on medium heat for 5 mins
2:Remove from the pan leaving the excess paprika flavoured cooking oil behind. Fry the onions off for a couple of minutes
3:Add peppers, garlic puree, chilli puree, mixed herbs, chopped tomatoes, rice and stir all together.
4:Add stock & bring to the boil. Put a lid on and simmer for 10 mins.
5:Remove the lid add back the pork and prawns, cook stirring for a further 5 mins until the Pork and Prawn have heated through and the rice has soaked up all the stock.
Enjoy!!
Nutrition
Calories: 471kcal | Carbohydrates: 56g | Protein: 42g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 584mg | Potassium: 620mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2153IU | Vitamin C: 109mg | Calcium: 120mg | Iron: 3mg