Smoky chipotle prawn rice
- Alice Shields
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Serves 4
Easy
Prep: 15 mins
Cook: 2 hrs
A star rating of 4.4 out of 5.10 ratingsRate
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Make this flavour-packed rice dish in your slow cooker – it takes just minutes to prep. Chipotle pastes vary in heat, so add extra if you like
High-fibre
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Ingredients
Nutrition
Units:
MetricUS
-
300g paella rice
-
2 peppers
deseeded and roughly chopped
-
1½ tbsp chipotle paste
-
1 tsp sweet smoked paprika
-
2 garlic cloves
crushed
-
100g butter
chopped
-
700ml chicken or vegetable stock
-
200g frozen peas
-
200g raw king prawns
-
handful of parsley
roughly chopped, to serve
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Nutrition: Per serving
- kcal577
- fat23g
- saturates14g
- carbs68g
- sugars7g
- fibre6g
- protein22g
- salt1.84g
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Method
-
step 1
Rinse the rice under cold water and drain well. Tip into the bowl of your slow cooker along with the peppers, chipotle, paprika and garlic, then mix to combine. Dot over the butter and pour in the stock. Cover and cook on high for 1 hr 30 mins until the rice has soaked up most of the liquid.
-
step 2
Stir in the peas and prawns and cook for another 30 mins. Check if the rice is tender, if not continue cooking for another 30 mins.
-
step 3
Season well and scatter over the parsley to serve.
Recipe from Good Food magazine, August 2026
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A star rating of 4.4 out of 5.10 ratings
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