Name: Spanish rice & prawn one-pot
Prep time: 4 min
Cook time: 16 min
Total time: 20 min
Yield: 4
Cuisine: Spanish
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

Ingredients

4 serv.

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

Instructions

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1 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.
2 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.
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