One-Pot Chorizo-and-Corn Jambalaya
with Fresh Chives- Soy
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
Ingredients: Green pepper • Roma tomato • Dry-cured chorizo (pork, salt, sugars (sugar, dextrose), spices, paprika, garlic, sodium ascorbate, lactic acid starter culture, sodium nitrite, natural smoke) • Basmati rice • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Mirepoix (onion, carrot, celery) • Thaw-friendly corn (corn, modified vinegar) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Chives • Cajun spice blend (dehydrated vegetables (garlic, onion), paprika powder, spices and herbs, corn starch, cayenne pepper, canola oil, oleoresin paprika, silicon dioxide).
Ingredients
175 g
Dry Cured Chorizo
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
113 g
Mirepoix
2 unit(s)
Tomato
1 unit(s)
Green Bell Pepper
113 g
Corn Kernels
7 g
Chives
5 g
Cajun Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
½ cup
Marinara Sauce
(May be present: Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Gluten, Sesame, Milk, Wheat, Mustard)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
Not included in your delivery
1 tbsp
Butter*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Slice chorizo into 1/4-inch-thick rounds.
- Heat a large pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, corn, peppers and 2 tbsp water (same for 4 servings). Season with salt and pepper.
- Cook for 4-5 min, stirring often, until veggies are golden and tender. Transfer to a plate. Cover to keep warm.
- Reheat the same pot over medium-high.
- Add 1 tbsp (2 tbsp) oil, chorizo and mirepoix. Cook for 2-4 min, stirring often, until veggies are tender-crisp.
- To the pot of veggies and chorizo, add rice and Cajun Spice Blend. Cook for 1-2 min, stirring often, until rice is toasted.
- Add marinara, vegetable stock powder and 1 1/2 cups (2 1/2 cups) water. Bring to a boil over high.
- Reduce heat to low. Cover and cook without stirring for 14-18 min, until rice is tender and liquid has absorbed.
- While jambalaya cooks, thinly slice chives.
- Cut tomato into 1/4-inch pieces. Season with salt and pepper.
- When rice is done, remove from heat. Let sit for 5 min, still covered.
- Fluff jambalaya with a fork. Stir in corn and peppers.
- Divide jambalaya between bowls.
- Sprinkle tomatoes and chives over top.
