Spanish rice & prawn one-pot — a quick, smoky one-pan dish of basmati rice cooked with chorizo, peppers and tomatoes, finished with juicy prawns. Easy, vibrant midweek food.
- 1 sliced Onion
- 1 sliced Red Pepper
- 1 sliced Green Pepper
- 50g Chorizo
- 2 cloves minced Garlic
- 1 tblsp Olive Oil
- 250g Basmati Rice
- 400g Tinned Tomatos
- 200g Prawns
Video
Preparation
- Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over high heat for 3 minutes. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over high heat for 12 minutes.
- Uncover and stir — the rice should be almost tender. Stir in the prawns, with a splash more water if the rice looks dry, then cook for another minute until the prawns are just pink and the rice is tender.
