I’ve always been a fan of jambalaya and this is a great alternative if you want to mix things up. Simple to make and you get a good sized portion that really fills you up. I prefer my food more on the spicy side so will add more cajun and some chillies to give it a kick.
F GF | 291 Kcal per serving | 4 Servings
- Low-calorie cooking spray
- 200g basmati rice
- 1 bay leaf
- 1 chicken stock cube
- 400g 5% fat minced beef
- ½ onion, finely chopped
- 4 bacon medallions, diced
- 2 tsp Cajun seasoning, (or more to taste)
- Dash of Worcestershire sauce
- 1 medium carrot finely chopped
- 6 mushrooms, finely chopped
- 1/2 green, red, yellow peppers, de-seeded & finely chopped
- 200ml beef stock (dissolved in boiling water)
- Small bunch of spring onions, finely chopped
Cook the rice as per packet instructions, adding in the bay leaf & chicken stock cube to the water before cooking. Set rice aside once cooked.
Spray a frying pan with cooking spray & place over a medium heat.
Add the minced beef, onion & bacon & cook for 3-4 minutes, stirring until brown.
Add the Cajun seasoning & Worcestershire sauce & stir, then add the carrot, mushroom, peppers & pour in the beef stock. Cook for 3-4 minutes until the peppers start to soften.
Add the cooked rice & spring onions to the pan & stir over a medium heat until all the rice is coated & is warmed through.
Taste & add more Cajun seasoning if you prefer it spicier, then serve.
Recipe from Pinch of Nom