Spanish rice & prawn one-pot

Spanish rice & prawn one-pot

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(119 ratings)

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Cooking time

Prep: 4 mins Cook: 16 mins

Skill level

Easy

Servings

Serves 4

A fast and easy meal filled with Mediterranean holiday flavours

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
356
protein
19g
carbs
59g
fat
7g
saturates
2g
fibre
4g
sugar
7g
salt
0.85g

Ingredients

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

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Method

  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.

Recipe from Good Food magazine, August 2009

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Comments

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miffycat's picture
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Another mid-week winner! Used chicken stock instead of water as suggested by others, and cooked king prawns. Very tasty!

sickgirl3's picture
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Used stock and wine instead of water and used the oven method which took about ten minutes longer than the recipe said. The dish was lovely,easy to make too so will definately make again.

meab22's picture
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Really tasty and very easy to make!

Perfect for anyone adverse to washing up as i made it all in one pyrex dish in the oven.... great.

Make sure the rice is completely submerged in the liquid as I had some undercooked rice on top... a quick stir mid-cook stops this as well.

tania2010's picture
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This was a big hit with everyone. I added chicken stock cube a pinch of saffron and half teaspoon of smoked paprika. I cooked on the stove but had to keep adding water as it was drying out quickly you couldnt walk away and leave it. It is quick easy healthy tasty a great midweek winner!!

shaslam's picture
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yummy, I added a chicken stock cube, it does need it. Mine looked a lot more tomatoey than the picture.

edwardwp's picture
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I cooked the Spanish Rice and Prawn using the one pot method. I purchased chorizo from nearby Coles as this was the only item missing from this easy recipe. Easy it was and so delicious. I would recommend this recipe to any cook with half a brain as it is so easy. Also in the recipe, it does say to fry the onion, peppers, Chorizo and garlic in the oil for 3 minutes. Sometimes it pays to read the recipe thoroughly first and then in part as you go. I always use Basmati rice and it is the healthiest available and pretty cheap as well.
Well done for this one!!

edwardwp's picture
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Hey Steve and all the other failures!!! If you can't make a delicious meal following these simple instructions don't give your day job away! Just forget about cooking.

cheehowteo's picture
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The dish is a bit bland. I have to add chicken stock and some spring onion to bring out the good taste.

nickyb04's picture
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Really nice used passata instead of tinned toms which was even nicer

eastant's picture

Started using chicken fillets instead of prawns, find it more filling

bruc044's picture
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This was very easy and convenient and tasty too. Fried up a teaspoon of tumeric and a good sprinkle of paprika before throwing in the veges and also used vege stock instead of plain water. Used regular basmati rice, washed before hand, and cooked it all up in the wok with a lid though you have to remember to give it a stir from time to time. Not a fan of chorizo so just used extra prawns and some scallops with some extra salt for seasoning.

cookie-queen's picture
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My kids love this and it's so quick to make

cookie-queen's picture
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My kids love this and it's so quick to make

lynetteab's picture
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very versatile and flexible recipe. I used brown rice (about 3/4 cup for two people ) , with one cup of stock and another half of boiling water. I also fried a teaspoon of paprika and a pinch of saffron with the onions at the start and only used a tomato instead of the whole tin of tomatoes and left out the chorizo. About a teaspoom of salt is needed.
Any veggies in the fridge can be used. I even added some butternut squash from the garden.

smmccarthy9175's picture

Have made this recipe and it is really easy and very tasty. I am a vegetarian so I leave out the chorizo and just up the amount of prawns.

chickenlover1959's picture
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Lovely, easy meal. I had to add another 100mls water, and 12 mins was not long enough, unless you like al dente rice. Added a veg stock to water, tumeric and chicken to pack it out more for my family. Will definitely make again.

riverite's picture

This is just brilliant. It is so easy but so very tasty. Easy to do if you have limited kitchen resources such as self catering holidays. I didn't need to add a stock cube to the water.

jockie01's picture
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I made this to freeze and take for my lunch at work. I added chicken & turmeric it was delicious.

jules67's picture

Well I only used water, not stock, but I did add a Scotch Bonnet chilli as we tend to like spicy food - gave it some bite - I definitely wouldn't say it was bland - I did add a small amount of rock salt towards the end of cooking which brings out the tomato flavour, my chorizo wasn't very salty and on tasting it def needed more salt. Loved it tho and will definitely be making it again!!

nickyb04's picture
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really nice- added teaspoon of red chillies for extra zing and blitzed tinned toms really nice

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