- 1 onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 red and 1 green pepper, deseeded and sliced
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 50g chorizo, sliced
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 2 garlic clove, crushed
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 250g easy cook basmati rice (we used Tilda)
- 400g can chopped tomato
- 200g raw, peeled prawns, defrosted if frozen
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
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.
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.
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.