Jambalaya (One for the Microwave)

Serves 4

• 1 small onion (chopped)
• 2 cloves garlic (crushed)
• 1 medium red pepper (seeded and chopped)
• 1 medium green pepper (seeded and chopped)
• 1 tablespoon oil
• ½ teaspoon turmeric
• 6oz long-grain rice
• 1 pint chicken stock
• 8 oz lean chicken ( sliced into bite sized pieces)
• 2 medium tomatoes (skinned and chopped)
• 3 oz frozen pees
• 4 oz can mussels in brine (drained)
• 4oz prawns
• Fresh parsley, chopped, to serve

Optional extra a basket of Crusty Bread to accompany this dish.

Put the oil in a large microwave-proof bowl, add the onions and garlic, then cover the bowl and microwave on high for 3 minutes. Stir half way through cooking.

Stir in the chopped peppers, turmeric and rice, then microwave uncovered on high for 1 minute.

Stir in the stock, then microwave uncovered on high for 10 minutes.

Add the chicken, tomatoes and peas to the rice mixture. Stir, then cover and microwave on medium for a further 10 minutes until the rice is tender and the stock absorbed.

Add the prawns and mussels to the rice mixture, then stir and microwave on high for about 3 minutes.

Serve sprinkled with the fresh parsley.

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