Name: Spanish rice & prawn one-pot
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 onion, sliced; 1 red and 1 green pepper, deseeded and sliced; 50g chorizo, sliced; 2 garlic cloves, crushed; 1 tbsp olive oil; 250g easy cook basmati rice (we used Tilda); 400g can chopped tomato; 200g raw, peeled prawns, defrosted if frozen

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 a high heat for 3 mins. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.

Uncover, then stir – the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.

1 red and 1 green pepper, deseeded and sliced

250g easy cook basmati rice (we used Tilda)

200g raw, peeled prawns, defrosted if frozen

Spanish rice & prawn one-pot

Ingredients

Directions

Nutrition