A super-simple Cajun-inspired jambalaya cooked in the microwave. Perfect for students and working lunches.
Recipe tested using a 800W microwave.
Put the rice, stock cube and a pinch of salt in a microwavable bowl and cover with 410ml/14fl oz water. Microwave for 2 minutes, stir, and then microwave for the cooking time suggested on the rice packet, or until cooked and fluffy. Check occasionally and add more water if needed.
Put the chilli powder, chorizo and pepper in a microwavable bowl and microwave for 2 minutes. Stir in the tomato purée and cooked rice. Garnish with coriander and serve.
Add any frozen vegetables you like, such as peas, beans or sliced carrots, to the chorizo mixture.