JAMBALAYA BLACK RICE STIR FRY

Recipe by Paul Gayler

40'

Easy

450g Riso Gallo cooked Rustico Black Wholegrain Rice (as per packet instructions)
2 tb sunflower oil
250g cooking chorizo, skin removed, cut into 2cm thick slices
350g good quality raw peeled prawns
1tsp paprika
1 green pepper, deseeded, cut into thick strips
2 sticks celery, peeled , thinly sliced
1 garlic clove, crushed
2tb hot chilli sauce
1tsp fresh picked thyme leaves
1tsp dried oregano
salt, pepper, little cayenne pepper

Heat the oil in a large frying pan over a medium heat.

Add the chorizo slices and prawns, fry for 2-3 minutes until golden.

Add the paprika, peppers, celery, garlic and cook together for 4-5 minutes, stirring occasionally until very lightly browned.

Add the cooked black rice, mix well.

Stir in the hot chilli sauce, herbs, cook for a final 2 minutes.

Season rice with salt, pepper, and little cayenne to taste.

Serve immediately.

Rice & Risotto