You know when you have something in your fridge that needs to be used and your lacking ANY inspiration? Well, this is where this dish was born from.
The delicious chicken I roasted needed to be used and it was definitely not chicken noodle soup weather, but weirdly I was craving a bit of stodge. So after having a rummage to find out what else needed to be used, this is the random creation that is Mexican Style jambalaya!
I do however need to apologise as the recipe itself is also a bit on the random / vague side…
- One courgette diced
- Cup of rice
- 2 Tablespoon chipotle chili paste
- Tinned tomatoes
- Boiled water (enough to cover rice by about two cm)
- 2/3 Sliced spring onions
- Tin of kidney beans, drained
- Cooked & shredded chicken
- Grated cheese & sour cream to serve
What it lacks in specific quantities it makes up for in pack a punch flavour and ease.
Heat some oil and fry your courgettes for a few minutes til they soften, add the rice and stir so it gets nicely coated, add the tinned toms, water and stock cube/powder if you have to hand, once simmering add the 1st spoonful of paste. Let it simmer, lid on until the rice is almost done then add the rest of the paste and the kidney beans and chicken. Once it all heated few, serve it up and add your toppings – spring onions, cheese and soured cream. Yum. Next time, I will use chorizo too adding instead of oil and cooking with the courgette. mmmmm. I think it would translate to veggie easily too, no meat, mixed peppers and mixed beans, uber yum.