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