Easy One-Pot Oven-Baked Jambalaya

Melt the butter in the pan, then add the minced garlic, diced onion, celery, and green capsicum. Sauté for 3 to 4 minutes or until the vegetables have slightly softened.

Add the long-grain rice to the pan and stir well to coat every grain in the oil and butter.

Pour in the chicken broth and add the tomato paste, crushed tomatoes, fresh thyme, and the seasoning mix (paprika, garlic powder, onion powder, cayenne, salt, and pepper).

Stir the mixture thoroughly, then return the chicken, sausages, and bacon (including any accumulated juices) to the pan.

Wait until you see bubbles across most of the surface. Give it one final stir to ensure all the rice is submerged, then cover with a tight-fitting lid and transfer the pan to the preheated oven.

Bake for 20 minutes. Carefully remove the lid and check the rice. If the grains are still firm in the center, continue to cook, checking every 5 minutes. Most ovens take about 30 minutes total to reach the correct consistency.

Quickly but gently stir in the reserved prawns and half of the green onions. Cover with the lid and return to the oven for just 3 minutes to heat the prawns through.

Remove from the oven and stir gently to fluff the rice. Serve immediately, garnished with the remaining green onions.