Right cold, I’m coming to get you!
I’ve had enough of this sickly sniffle I’ve been harbouring for the past week and my preferred way of seeing it off is with a blast of spicy food. This Jambalaya recipe was one of my favourites from last year and both The Man and I have been desperate for a repeat of it. Tonight is the optimum time for a dose of it, with extra chillies, which along with the sweet cherry tomatoes provides a double hit of vitamin C to see this cold on its way.
I’ve taken the heat out for the kids’ version, which makes a sort of tomato risotto-style dish, so it shouldn’t meet with too many objections.
- 1 x large onion, finely chopped
- 1 x yellow pepper, diced
- 1 x green pepper, diced
- 2-3 garlic cloves, crushed
- 500g cherry tomatoes, whole (or halved if they are on the large side)
- 250g brown rice, rinsed
- 500ml veg stock
- 1 x green chilli
- 2 tsp Henderson’s relish
- 2 tsp Tabasco
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- Half tsp garlic powder
- Half tsp dried thyme
- 3 x bay leaves
- 1 x 400g tin black beans or kidney beans, drained
- Handful of fresh coriander, chopped, to garnish
Cook the onion in a large heavy-bottomed pan for a few minutes, in olive oil. Add the peppers and cook for a few minutes longer.
Add the chopped tomatoes, garlic, herbs and spices, Henderson’s relish and Tabasco and continue to cook over a medium heat until the tomatoes begin to soften.
Stir in the rice, pour in the veg stock and bring to the boil. Cover and simmer for 25-30 minutes, throwing the black beans in for the final 5 minutes of cooking time, along with the chopped coriander.
The Man stirred cooked chorizo through his in typical non-vegan fashion – the rest of us didn’t.
You can’t beat a good blast of chilli for a cold and it’s either this or my spinach and chickpea curry for my ‘kill or cure’ approach. (I’m hoping for the latter.)