Spicy Jambalaya Style Rice
Brown rice is by far my favourite rice as I like the texture and flavour of it. This rice is lovely and spicy, I often eat this if I feel like I'm getting a migraine as it provides a natural dose of magnesium and potassium. I'm not a massive fan of raw celery, but cooked into dishes like this, celery adds a real depth of flavour to the overall dish - you can dice it really finely if you prefer. My first dish for contest 2 of the Summer Challenge #summerchallenge2
Spicy Jambalaya Style Rice
Brown rice is by far my favourite rice as I like the texture and flavour of it. This rice is lovely and spicy, I often eat this if I feel like I'm getting a migraine as it provides a natural dose of magnesium and potassium. I'm not a massive fan of raw celery, but cooked into dishes like this, celery adds a real depth of flavour to the overall dish - you can dice it really finely if you prefer. My first dish for contest 2 of the Summer Challenge #summerchallenge2
Open in Cookpad AppSteps
- 1
1. Heat the oil gently in a large saucepan. Add the celery and sauté for 5 minutes.
- 2
Add the crushed garlic, paprika and potatoes and continue to cook gently for another 10 minutes, without allowing the garlic to brown excessively.
- 3
Pour the rice into the pan and stir well to coat the grains in spice.
- 4
Pour the stock over the rice, add the bay leaves and whole chilli to the saucepan and then simmer with the lid on for 30 minutes. Every 10 minutes give the rice a good stir and scrape the bottom of the pan.
- 5
The dish is ready when all of the liquid has been absorbed and the rice is cooked through. If the pan is dry but the rice is still underdone, keep on the heat but add a little bit more water to stop the base burning. Serve topped with fresh coriander leaves.
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