Rob Walls' Chilli Pig Jambalaya

Recipe summary to go here

Whats in it:

1 pack of Powters chilli Sausages (cut in half)

1 onion

3 garlic cloves 

200g brown rice

4 spring onions

1 red pepper roughly chopped

200g sliced mushrooms

2 fresh chilli

400g chopped tomatoes

100g chicken stock

1 tbsp. Paprika

How to make it:

Finely dice the onion and garlic and add to a large saucepan, cook on a low heat to soften. Add the smoked paprika and cook for a further 2 min. Pour the rice into the pan and stir into the onions until well combined then add the chicken stock and tomatoes. Leave to simmer for about 20mins. In a separate sauce pan add sausages to a medium heat and cook until skin is browned. Add the rest of the vegetables and continue to cook for a further 10 mins. Once the rice is cooked and all the liquid has been absorbed, add to the vegetables and combine. Season with salt and pepper to taste