Easy Baked Jambalaya
Easy Baked Jambalaya (makes 4 large servings) 2 bell peppers (any color, I used red and yellow) 1 onion 1 package (230g/8oz) chorizo or other sausage ( I like the chorizo because it's spicy) olive oil 1 spring onion 200g (7oz) cherry tomatoes (I used red and yellow) 250g (8.8oz) uncooked jasmine rice (I used 2 Uncle Ben's boil-in-bags ) 100g (3.5oz) frozen shrimp, thawed, deveined and peeled ( I put them in a bowl in hot water when I start cooking) paprika, thyme, basil, rosemary, oregano, cayenne pepper, salt, pepper to taste Preheat oven to 220℃ (425℉) and line a large sheet pan with parchment paper/foil. Put a pot of water on the stove to boil for the rice. Cook rice according to instructions while preparing other elements. Remove stem and seeds of bell peppers and cut into 2.5 cm (1-inch) pieces. Chop onion into thin slices and sausage into coins. Throw peppers, onion and sausage onto sheet pan and toss with about 1 tbsp olive oil, paprika, thyme,
