Name: Wild rice and fish jambalaya
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: olive oil cooking spray; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 125g 97% fat-free bacon, chopped; 1 red capsicum, cut into 2cm cubes; 1 green capsicum, cut into 2cm cubes; 10.00 gm taco seasoning mix; 375.00 ml wild rice blend, rinsed; 446.25 gm salt reduced chicken style liquid stock; 400g can chopped tomatoes; 450g firm white fish fillets, bones and skin removed; 62.50 ml coriander leaves; lemon wedges, to serve

Wild rice and fish jambalaya

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Effortless one-pot fish jambalaya - a flavorful delight!

Ingredients:

olive oil cooking spray
1 brown onion, finely chopped
125g 97% fat-free bacon, chopped
1 red capsicum, cut into 2cm cubes
1 green capsicum, cut into 2cm cubes
10.00 gm taco seasoning mix
375.00 ml wild rice blend, rinsed
446.25 gm salt reduced chicken style liquid stock
400g can chopped tomatoes
450g firm white fish fillets, bones and skin removed
62.50 ml coriander leaves
lemon wedges, to serve

Instructions:

1. Preheat a saucepan over medium-high heat and give it a light spray of oil. Throw in the onion, garlic, and bacon, and sauté for 4 minutes until the onion is soft and the bacon is golden. Mix in the capsicum, seasoning, and rice, cooking for an additional minute. Pour in the stock and tomatoes, then crank up the heat to high and bring it to a boil.
Simmer on low heat, covered, for 15 to 20 minutes until rice absorbs most liquid. Cut fish into 3cm pieces and fold gently into rice. Cover and cook for an additional 5 minutes until fish is fully cooked. Mix in coriander. Serve with a fresh squeeze of lemon.

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