Spanish rice & prawn one-pot

Spanish rice & prawn one-pot

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(141 ratings)

Prep: 4 mins Cook: 16 mins


Serves 4
A fast and easy meal filled with Mediterranean holiday flavours

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal356
  • fat7g
  • saturates2g
  • carbs59g
  • sugars7g
  • fibre4g
  • protein19g
  • salt0.85g
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  • 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 cloves, crushed
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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…


  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.

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Comments, questions and tips

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24th Nov, 2016
Added Paprika and Oregano to the vegetable when frying - I used 3 peppers (green,red and yellow) plus used chicken stock rather than water. It was a good quick, cheap weekday meal - plus there were left overs for lunch the next day. Would add a bit more chorizo than recommended as does get lost within the dish!
NatCupcake's picture
22nd Aug, 2016
Absolutely loved it and the whole family really enjoyed it, was very easy to make and result is fantastic!
13th Aug, 2016
I use brown basmati rice which I boil for 10 - 12 min first with a chicken stock cube and a little turmeric for colour, before adding it to the mixture. Add paprika to the veg etc when frying, makes this recipie tasty.
18th Jul, 2016
Tried this last night was lacking a bit of flavour. Would definitely recommend but need a bit of chilly
3rd Apr, 2016
Really nice. Don't go too crazy with the seasoning because you can over power it, but it does need a little something. I added zucchini instead of one of the peppers, and used a vegetable stock cube that I just chopped up roughly and put in with the water, as well as basil, and cayenne pepper to give it a little spice which was really nice. Finish with fresh lemon juice and black pepper at the table.
14th Aug, 2015
Doubled the quantity and added courgettes and black olives and a bit of liquid chicken stock. Just made on a camping hob and put a big pot of it on the table to feed 2 starving adults and 4 ravenous kids. Thumbs up for a simple healthy and filling meal
11th Aug, 2015
Stick to the advise below (stock and seasoning, paprika etc.) and it is lovely! Everyone enjoyed it including my 2 year old :0)
30th Jul, 2015
I made this using the oven method and it was delicious. I followed the tips from others below and used 1 knorr chicken stock pot, and let it cook for 20 mins rather than 15. This is such a tasty dish, for so little effort, and lets not forget it's one pot, so hardly any washing up either. I think this will become a regular in our household. I think it would work well with chicken too.
9th Apr, 2015
Loved this. I used chicken stock instead of water and a whole chorizo! Next time I will try it with chicken and chorizo although it was lovely with prawns. Would say that quantity is more like three adult portions rather than four.
20th Mar, 2015
Nice and easy! We don't like onion so I replaced it with a roasted pepper from a jar. I think I could make it even better by not using really cheap tomatoes and prawns.


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3rd Jul, 2014
Decided it needed more seasoning so used a chicken stock pot melted into the 500ml boiling water, more chorizo (came in 150g tub, no point in using 1/3 of it!), an extra pepper (one left in pack, no point in letting it go to waste), approx 1tsp smoked paprika and 1tsp paprika. Very tasty, very filling, very easy and quick to make. Had it with a salad. Will probably try it with cooked chicken as well, as I bet that turns out tasty too.
7th May, 2014
Very nice though the recipe needs a bit more seasoning - a stock cube or some buillon powder makes a big difference, plus paprika!