Jambalaya

serves 2

1 tsp of Olive Oil
1 Small Onion
1 Stick of Celery
1 Clove of Garlic
1 tsp of Chilli powder
110g of long grain brown rice
200g of low fat sausages grilled and diced
30g of frozen peas
3 drops of Tobasco sauce
black pepper
0.5 tin of chopped tomatoes
225ml chicken stock

1. Lightly fry the onion in the olive oil.
2. Add the pepper, celery, garlic, chilli powder and rice.
3.When the rice is clear add the stock and tomatoes, bring to the boil then simmer.
4. When the rice is cooked add the sausage, peas and Tobasco sauce.
5. Cook for 10 more minutes, season, then serve.