Spanish rice & prawn one-pot


Spanish rice & prawn one-pot

Spanish rice & prawn one-pot
Spanish rice & prawn one-pot

This easy one-pot can be on your table in under half an hour. Add a little smoked paprika, if you have any.


SERVES 4 – 25 minutes

– 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.

– 400g can chopped tomatoes.

– 200g/8oz raw peeled prawns, defrosted if frozen.


Step 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 a few minutes until the veg is beginning to soften. Stir in the rice and chopped tomatoes with 500ml/18fl oz boiling water, cover, then cook over a high heat for 12 minutes.

Step 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 minute until the prawns are just pink and the rice is tender

Note : PER SERVING 356 kcals, protein 19g, carbs 59g, fat 7g, sat fat 2g, fibre 4g, sugar 7g, salt 0.85g

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