Wild rice and fish jambalaya

Recipe: Wild rice and fish jambalaya


  • olive oil cooking spray
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 125g 97% fat-free bacon, chopped
  • 1 red capsicum, cut into 2cm cubes
  • 1 green capsicum, cut into 2cm cubes
  • 1 tablespoon taco seasoning mix
  • 1 1/2 cups wild rice blend, rinsed
  • 1 3/4 cups salt-reduced chicken stock
  • 400g can chopped tomatoes
  • 450g firm white fish fillets, bones and skin removed
  • 1/4 cup coriander leaves
  • lemon wedges, to serve


  1. Heat a saucepan over medium-high heat. Spray with oil. Add onion, garlic and bacon. Cook, stirring, for 4 minutes or until onion is soft and bacon is golden. Add capsicum, seasoning and rice. Cook for 1 minute. Add stock and tomatoes. Increase heat to high and bring to the boil.
  2. Reduce heat to low. Cover and cook for 15 to 20 minutes or until rice has absorbed most of the liquid. Cut fish into 3cm pieces and stir gently into rice. Cover and cook for 5 minutes or until fish is cooked through. Stir in coriander. Serve with lemon.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)