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 Dec, 2011
Love love love this dish. So easy and tasty. I'd happily serve it up for friends coming to dinner.
4th Dec, 2011
This has become a firm favourite with my family, especially with my 4 year old son who can't get enough prawns and chorizo!
17th Nov, 2011
This is great, all the family loved it and the left overs worked well for lunch the next day too. I added a bit of paprika though for extra flavour although I think it would be fine without.
15th Nov, 2011
Surprisingly quick and tasty, although pretty bland. Had to add chicken stock and loads of pepper, but still needed something. But will definitely experiment a little bit with that recipe!
5th Nov, 2011
After reading the previous comments on this recipe I decided to use stock and added a chilli as well. Absoutely loved it! Would recommend.
10th Oct, 2011
My 19 year old Son makes this all the time - I highly recommend everyone tries it - it is epic! :)
5th Oct, 2011
Tried this tonight as a quick and easy meal and it was delicious! After reading comments I used chicken stock instead of water and I felt it was really flavoursome. I am sure this will become a favourite, especially as only one pan needed! Might try adding some chilli to it next time for spice.
28th Sep, 2011
I made this last weekend for my week and I have to say it was very easy and didn't take long at all! I used frozen seafood as I didn't have anything fresh around, adding some salt, a pinch of saffron, and a little more water than specified and it turned out great! I'll try it with a chicken stock next time but I like it as it was. A good speedy and filling supper!
26th Sep, 2011
Tried this for lunch and dinner today since it's a one-pot recipe. Wouldn't say it was mind-blowing but fairly tasty nevertheless. Used diced chicken thigh as didn't have prawns and also substituted with brown rice for a healthy twist. I reckon a splash of white wine and more chorizo would improve the recipe. But there goes the daily fat allowance.
25th Sep, 2011
a nice quick supper and so easy to make didn't take long at all :)


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