Easy chicken and chorizo jambalaya

Low fat, good source of vitamin c and bloomin delicious!!!

1 tbsp olive oil
2 chicken breasts, chopped
1 onion, diced
1 red pepper, thinly sliced
2 garlic cloves, crushed
75g/2½oz chorizo, sliced
1 tbsp Cajun seasoning
250g/9oz long-grain rice
400g can plum tomatoes
350ml/12fl oz chicken stock

1 Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside. Tip in the onion and cook for 3-4 mins until soft. Add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.

2 Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until rice is tender.