Turkey Jambalaya served with Green Salad

Ingredients

• 200g Tilda Pure Basmati Rice
• 650ml chicken stock (made with 11/2 stock cubes)*
• 2 tbsp tomato puree
• 1 tbsp Worcestershire sauce – or equal parts Soy Sauce/Hoisin
• 1/2 tsp Tabasco sauce
• 1 tsp each dried Thyme and Oregano
• 2 bay leaves
• 2 tbsp vegetable oil
• 450g turkey breast strips
• 3 tsp Cajun spice mix/seasoning
• 1 onion, finely chopped
• 1 each red and green capsicum, diced
• 2 stalks celery, finely sliced
• 2 spring onions, roughly sliced
• 2 garlic cloves, peeled and crushed
• 3 ripe tomatoes, roughly chopped
• salt
• freshly ground black pepper
• 4 tbsp fresh flat leaf parsley, chopped
• green salad to serve