Orzo Jambalaya
Nutrition per serving
Calories | 430 kcal |
Protein | 13.6 g |
Carbs | 82.7 g |
Fats | 6.7 g |
Saturated Fat | 0.8 g |
Monounsaturated Fat | 3.4 g |
Polyunsaturated Fat | 0.8 g |
Sugars | 16.8 g |
Fiber | 7.9 g |
Sodium | 750 mg |
Ingredients
Orzo | |
Olive Oil | |
Onion | |
Garlic | |
Red Bell Pepper (capsicum) | |
Tomatoes, Red, Ripe | |
Peas Green, Frozen | |
Sweetcorn | |
Vegetable stock/broth | |
Sweet Smoked Paprika | |
Red Pepper Flakes (Chili Flakes) | |
Arugula (Rocket) | |
Watercress |
1. Heat the oil in a frying pan. Add the onion and fry for 5 minutes over a medium heat. Add the garlic and fry for 2 minutes.
2. Cut the red pepper and cherry tomatoes into chunks and add to the pan. Fry for 10 minutes with occasional stirring.
3. Stir in the orzo, paprika, chilli flakes and vegetable stock. Simmer until most of the liquid is absorbed, stir frequently.
4. Stir through the peas and sweetcorn. Add a little more water if necessary. Continue cooking for 1-2 minutes.
5. Spoon onto a plate alongside the watercress and arugula.