- 1 ½ cup SunRice medium grain ric
- 200 g skinless chicken breast, chopped (optional)
- 2 tbsp olive oil
- 1 tbsp cajun spice seasoning
- 6 king prawns, peeled with the tails left on
- 300 g mussels, washed
- 1 red capsicum, chopped
- 2 tsp smoked paprika
- 100 g green peas, frozen
- 1 cup low salt chicken stock
- 400 g tomatoes, chopped and peeled
- 1 small bunch parsley, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat 1 tablespoon oil in frying pan over moderately high heat. Cook chicken for 2-3 minutes, until lightly browned. Remove from pan.
Reduce heat to medium, add remaining oil. Cook onion, garlic and rice for 2 minutes. Stir in stock, tomatoes, cajun spice and paprika.
Bring to the boil, stirring occasionally.
Simmer for 5 minutes continuing to stir occasionally.
Add chicken, king prawns and mussels.
Add capsicum and peas and simmer covered for 10 minutes until mussels have opened and all liquid is absorbed.
Serve garnished with parsley.