Jambalaya - School Meal

Number of Portions
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- 15 ml oil
- 450 grams onions, diced
- 900 grams chicken, diced
- 200 grams celery, diced
- 450 grams mixed peppers, diced
- 1 kg long grain rice
- 1 (sachet)
- 2 lt water
- 280 grams chorizo sausage (optional)
- 1 bunch spring onions, chopped


Heat the oil in a large pan and fry the onion for 3-4 minutes until soft. Add the chicken and fry until browned. Add the celery and peppers. Cook for a further 3-4 minutes until soft.

Stir in the rice and Schwartz for Chef Tex Mex Recipe Mix and cook for 1-2 minutes. Add the water and bring to the boil.

Add the sausage, cover and simmer for 20-25 minutes, stirring occasionally until most of the liquid has been absorbed and the rice is tender.

Each portion serves 10 senior school children / adults and serves 20 junior school children.