Chicken and Vegetables Jambalaya

Instructions:

• Spray a large non-stick frying pan with low-calorie cooking spray and cook the onion, chicken breasts, celery and peppers for 5 minutes.
• Add the ginger and garlic and cook for a further minute.
• Stir in the spices and a third of the stock and cook for 2-3 minutes.
• Add the tomatoes, Quorn and another third of the stock, bring to the boil and add the rice.
• Cover and simmer for 10 minutes.
• Stir in the okra and kidney beans and bring back to the boil.
• Add the remaining stock and simmer for 10 minutes, until the rice is cooked and most of the liquid has been absorbed.
• Stir in the lemon juice and season to taste before serving hot.