Chicken & chorizo jambalaya


1 tsp cooking oil

1 chicken breast, chopped

1 small onion, diced

½ red pepper, thinly sliced

1 garlic clove, crushed

25g chorizo (1 pepperami), sliced

1 tsp Cajun seasoning

one third mug long grain rice

400g carton chopped tomatoes (or can - make sure it has a ring-pull)

¼ mug  water

½ chicken stock cube

Heat the oil and brown the chicken for 5-8 mins until golden. Remove and set aside. Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.

Stir the chicken back in with the rice, add the tomatoes, water and crumbled stock cube.  Cover and simmer for 20-25 mins until the rice is tender.