ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fried-Rice Jambalaya

Photo: Anna Williams
Prep time 45 mins
Yield Makes 4 servings

Ingredients

  • 2 cups long-grain rice
  • 2 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 1 onion, cut into 1/4-inch dice
  • 1 green bell pepper, seeded and cut into 1/4-inch dice
  • 2 garlic cloves, minced
  • 1/2 pound dry (cooked) chorizo sausage, cut into 1/4-inch slices
  • 1/3 cup frozen peas, thawed
  • 1 teaspoon paprika
  • 1/8 teaspoon freshly ground pepper
  • 2 scallions, thinly sliced (optional)

How to Make It

  1. In a large saucepan, combine the rice, 3 cups of water, and 1 teaspoon of the salt. Bring to a boil, reduce heat, cover, and simmer until all the water is absorbed, about 15 minutes. Remove from heat and let sit, covered, 10 minutes.

    Meanwhile, heat the oil in a large saute pan over medium heat. Add the onion, bell pepper, and garlic and cook until lightly browned, 7 to 8 minutes. Add the sausage, peas, paprika, pepper, remaining salt, and cooked rice. Heat through, 2 to 3 minutes. Sprinkle with the scallions, if desired. Serve hot.

    If You Don't Have... chorizo, use kielbasa, beans, chicken breast, or any other leftover meat.