Chicken Jambalaya

Elin al’Nia

300g dried rice
2 teasp vegetable oil
450g chicken breast, skinless
3 sticks celery
1 large onion
1 medium red, green or yellow (bell) pepper
2 cloves garlic
10g Cajun seasoning
1 sprig fresh thyme of pinch of dried
4 medium tomatoes
Pinch salt

Cook the rice in plenty of boiling, lightly salted water until tender, about 12 minutes. Meanwhile, heat the oil in a large non-stick frying pan or wok and add the chicken. Cook, stirring, for about 6-8 minutes, until browned all over. Add the celery, onion, green pepper and garlic. Cook for about 3 more minutes, stirring often, until the vegetables are softened slightly.
Add the Cajun seasoning, thyme and tomatoes. Cook gently, stirring occasionally, for a further 5 minutes.
Drain the rice thoroughly, then add it to the frying pan or wok, stirring well to mix everything together. Season with salt and pepper, then serve.