• 4servings
  • 16minutes
  • 356calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, C, P
MineralsFluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 onion , sliced

  2. 1 red and 1 green pepper , deseeded and sliced

  3. 50g chorizo , sliced

  4. 2 garlic cloves , crushed

  5. 1 tbsp olive oil

  6. 250g easy cook basmati rice (we used Tilda)

  7. 400g can chopped tomatoes

  8. 200g raw, peeled prawns , defrosted if frozen

Instructions Jump to Ingredients ↑

  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.

  3. TIP If you don't want to spend time at the stove you can bake this dish in the oven. Tip the onion, peppers, chorizo, garlic and oil into an ovenproof dish, then bake for 15 mins at 200C/180C fan/ gas 6. Stir in rice, tomatoes and water, cover, then bake for another 20 mins, stirring in prawns for the final 2 mins.


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