Jazzy Jambalaya

Ingredients

2 chicken breasts, chopped

1 onion diced

1 tablespoon Olive Oil

5 button mushrooms

Handful of baby spinach

1 red pepper, thinly sliced

2 garlic cloves, crushed

1 tbsp Cajun seasoning

350ml chicken stock

150g of Basmati Rice

Method

 Heat 1 tbsp olive oil in a large frying pan or wok with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.

 Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.

 Add 1 thinly sliced red or green pepper, mushrooms 2 crushed garlic cloves, and 1 tbsp Cajun seasoning, and cook for an additional 5 mins.

Stir the chicken back in with 150g rice, sweetcorn, spinach and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

Top with some Franks Hot Sauce or a hot sauce of your choice, you can do extra for lunch as it is nice cold too. You can use prawns or chorizo too but this one is super quick and easy and even the fussiest eaters will try it.