One-Pot Black Rice and Chicken Jambalaya

Cook Time 1 hour 15 minutes

Serves 4

Ingredients

1 tbsp extra virgin olive oil

300-400g chicken thigh or breast fillet, chopped

1 onion, diced

1 celery stalk, diced

1 red capsicum, diced

2 garlic cloves, crushed

1 tsp smoked paprika

½ tsp dried thyme

¼ tsp cayenne pepper (optional)

200g black rice, rinsed and drained 

400g tin diced tomatoes

625ml reduced-salt chicken or vegetable stock

400g tin black beans, rinsed and drained

1 cup finely chopped silverbeet or kale

Juice of ½ lemon

To Serve

Small handful of parsley or spring onion, chopped

Method

Heat the oil in a large deep frying pan or Dutch oven. Add the chicken and cook for 5–7 minutes, turning as needed, until lightly golden. Remove and set aside.

In the same pan, combine the onion, celery and capsicum. Cook for 5 minutes, stirring occasionally, until softened. Stir in the garlic, paprika, thyme and cayenne.

Add the black rice and cook, stirring, for 1 minute, until lightly toasted. Return the chicken to the pan.

Stir in the tomatoes and stock. Bring to the boil, then reduce to a gentle simmer. Cover and cook for about 30 minutes, until the rice is tender.

Stir in the black beans and silverbeet or kale. Simmer for another 5 minutes, uncovered, until everything is heated through and the liquid is mostly absorbed.

Add the lemon juice and season to taste. Sprinkle with parsley or spring onion to finish.