Microwave jambalaya

I have recently visited my sister and she was telling me about a recipe that was given to her for a sponge cake cooked in minutes in the Microwave. So as I have neglected my recipe blog I decided to post a few microwave recipes.

Try this super healthy, traditionally spicy recipe

Ingredients

400g can chopped tomato with garlic

1 canful of easy-cook rice

1 red pepper, seeded and chopped

2 chorizo or other spicy sausages, about 200g/8oz, skinned and chunkily chopped

2 handfuls of frozen sweetcorn kernels or a 198g can, drained

a large sprinkling of Cajun seasoning

To serve a small handful of parsley, chopped (optional)

142ml tub soured cream

Method

Tip the canned tomatoes into a large microwavable bowl. Fill the empty can with rice and tip it into the bowl, then fill the can with water and pour it in.

Stir in the pepper, chorizo, sweetcorn, Cajun seasoning and some salt and pepper to season. Cover the bowl with cling film and pierce a couple of holes in it with a knife.

Microwave the rice for 10 minutes at 750W. Tear off the cling film and give everything a really good stir, then return the uncovered bowl to the microwave for another 12-15 minutes until the rice is done.

Take the bowl out of the microwave, cover it with a plate and leave to stand for 5 minutes before stirring in the parsley, if you are using it. Serve the jambalaya straight from the bowl, with the soured cream to spoon over it.