Prawn jambalaya

Prep:10 mins Cook:35 mins
Serves 2


1 tbsp rapeseed oil
1 onion , chopped
3 celery sticks , sliced
100g wholegrain basmati rice
1 tsp mild chilli powder
1 tbsp ground coriander
½ tsp fennel seeds
400g can chopped tomatoes
1 tsp vegetable bouillon powder
1 yellow pepper , roughly chopped
2 garlic cloves , chopped
1 tbsp fresh thyme leaves
150g pack small prawns , thawed if frozen
3 tbsp chopped parsley



Heat the oil in a large, deep frying pan. Add the onion and celery, and fry for 5 mins
to soften. Add the rice and spices, and pour in the tomatoes with just under 1 can of
water. Stir in the bouillon powder, pepper, garlic and thyme.


Cover the pan with a lid and simmer for 30 mins until the rice is tender and almost all
the liquid has been absorbed. Stir in the prawns and parsley, cook briefly to heat
through, then serve.