Shred’s Veggie Jambalaya

Shred’s Veggie Jambalaya
  1. Heat 1 tbsp olive oil in a frying pan with a lid and cook the aubergine, courgette and .

  2. Remove and set aside. Tip in the diced onion and cook for 3-4 mins until soft.

  3. Add 1 thinly sliced red pepper, 2 crushed garlic cloves and 1 tbsp Cajun seasoning, and cook for 5 mins more.

  4. Stir the chicken back in with the long grain rice, add the tinned tomatoes and 300ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.