One-Pot Cajun Chicken Rice

4
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"From our daily newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK
  • FOR MEATBALLS

Nutritional

  • Serving Size: 1 (417.4 g)
  • Calories 452.7
  • Total Fat - 13.9 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 334 mg
  • Sodium - 357 mg
  • Total Carbohydrate - 45.4 g
  • Dietary Fiber - 9.5 g
  • Sugars - 12.7 g
  • Protein - 36.9 g
  • Calcium - 123.2 mg
  • Iron - 7 mg
  • Vitamin C - 53.1 mg
  • Thiamin - 0.5 mg

Step 1

To make meatballs: place all ingredients in a large bowl and mix well and then with damp hands, roll tablespoons of the mixture into meatballs (makes about 24).

Step 2

Heat half the oil in a large, deep, on-stick frying pan over a medium to high heat and add the meatballs, cooking, turning occasionally for about 10 to 12 minutes, or until cooked and then remove and cover to keep warm.

Step 3

Heat remaining oil in the same pan and add onion and garlic and cook, stirring occasionally until soft.

Step 4

Add rice and seasoning and cook, stirring for 1 minutes and then add the stock and tomatoes and season and then bring to the boil, lower to a simmer, covered, for about 12 minutes, or until rice is tender, adding the peas in the last 2 minutes of cooking.

Step 5

Stir in meatballs and coriander and serve with lemon wedges.

Tips & Variations


No special items needed.

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