Spanish rice & prawn one-pot - Recipe - (2011)

Spanish rice - prawn one-pot

SERVES 4 - PREP 4 MINS - COOK 16 MINS
"EASY" Good source of vitamin C, counts as 2 of 5-a-day, low fat

1 onion, sliced
1 red and 1 green pepper, deseeded and sliced
50g/2oz chorizo, sliced
2 garlic cloves, crushed
1 tbsp olive oil
250g/9oz easy cook basmati rice (we used Tilda)
400g can chopped tomatoes
200g/8oz raw, peeled prawns, defrosted if frozen

1

Boil the kettle. ln 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.

PER SERVING

356 kcals, protein 19g, caibs 59g, fat 7g, sat fat 2g, fibre 4g, sugar 7g, salt 0.85g


TlP  -  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.

 

Source:Spanish rice & prawn one-pot - Recipes - (2011)

Spanish rice & prawn one-pot - Recipe - (2011)