One Pot Halloumi Jambalaya With Pepper & Peas & A Chicken Breast

Dice your halloumi into small bite-sized pieces

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice into chunks

Peel and finely chop (or grate) your garlic

Trim, then slice your spring onion[s]

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Heat a pot (with a matching lid) over a medium heat with a drizzle of vegetable oil, once hot, add the diced halloumi

Cook for 2-3 min, turning occasionally or until very lightly golden

Once golden, remove the pot from the heat

Add the diced pepper and chopped garlic

Add a small knob of butter with your ground smoked paprika, dried thyme and southern fried seasoning

Add your tomato paste and vegetable stock mix with your white long grain rice and give everything a good mix up

Add 350ml [525ml] [700ml] cold water and a generous pinch of pepper

Return the pan to a high heat and bring to the boil

Once boiling, give it a good mix up

Reduce the heat to very low and cook, covered, for 13-16 min or until the rice is cooked

Tip: Stir halfway through, to stop it sticking!

Once cooked, add your blanched peas with a small knob of butter (don't stir!), then put the lid back on

Set aside, for 4-6 min or until the peas are warmed through

Once the peas are warmed through, give everything a good mix up – this is your halloumi jambalaya with pepper & peas