Chicken and prawn jambalaya

Ingredients

225glong grain rice
2tbsp olive oil
300g stir-fry chicken strips or chunks
3 sticks celery, sliced
1 large onion, chopped
1 green pepper, deseeded and chopped
2 garlic cloves, crushed
1-2tsp Cajun seasoning, according to taste
1tbsp chopped fresh thyme (or 1 tsp dried thyme)
150g pot of spicy pepperoni and tomato stir-in sauce
200g cooked peeled prawns, defrosted if frozen


MethodCook the rice in plenty of boiling water until tender, for about 12 mins.
Meanwhile, heat the oil in a large frying pan or wok and sauté the chicken for about 3-4 mins, until browned. Add the celery, onion, green pepper and garlic. Cook, stirring, for about 3 mins, until softened.
Add the Cajun seasoning and thyme. Cook gently, stirring occasionally, for a further 5 mins.
Drain the rice thoroughly, then add it to the frying pan with the stir-in sauce, stirring well to combine. Add the prawns and cook for another 2-3 mins, until thoroughly heated, then serve.
Cool any leftovers quickly and keep covered and refrigerated. Use the next day - either thoroughly re-heated, or eaten cold for a packed lunch.