- A bag of white basmati rice
- 1 onion
- 1 green pepper
- 1 garlic clove
- 1 chilli
- 2 pork escalopes
- 2 tsp Cajun seasoning
- A tin of chopped tomatoes
- 2 large handfuls of baby leaf spinach
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 250ml hot water
- Bowl
- Pan with a lid
- Sieve
- Measuring jug
- 1.
Tip the rice into a bowl. Cover with cold water. Put aside to soak for 10 mins. Peel and roughly chop the onion. Halve the pepper. Scoop out the seeds and white bits. Roughly chop it. Fill the kettle and boil it.
- 2.
Peel and grate or crush the garlic. Halve the chilli. Flick out the seeds and white bits. Finely chop it. Finely slice the pork escalopes into strips about as big as your little finger.
- 3.
Warm 1 tbsp olive oil in a pan. Add the pork strips to the pan. Stir and fry for 5 mins till the pork is browned. Lift it out of the pan. Pop on a plate.
- 4.
Add the onion to the pan. Season with salt and pepper. Turn down the heat. Cook for 5 mins till the onion is starting to soften but hasn't picked up any colour.
- 5.
Stir the garlic into the onion with the chilli and green pepper. Measure out 2 tsp of the Cajun seasoning. Add to the pan. Cook and stir for 1 min.
- 6.
Drain the rice. Tip it into the pan. Empty the tin of tomatoes into the pan. Add the pork back to the pan. Stir to mix everything together. Pour in 250ml hot water from the kettle. Cover. Bring to the boil.
- 7.
Turn the heat down. Simmer the jambalaya for 8-10 mins till all the water has been absorbed and the rice is tender.
- 8.
Add the spinach to the jambalaya. Fork it through the rice. Taste and adjust the seasoning. Serve straight away in warm bowls.