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Spanish rice & prawn one-pot

Spanish rice & prawn one-pot with peppers and chorizo

Spanish rice & prawn one-pot

Name: Spanish rice & prawn one-pot
Prep time: 4 min
Cook time: 16 min
Total time: 20 min
Yield: 4
Cuisine: Spanish
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 tomato; 200g raw, peeled prawns defrosted if frozen

Good Food team

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Serves 4

Easy

Prep: 4 mins

Cook: 16 mins

A star rating of 4.1 out of 5.285 ratingsRate

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This quick and healthy one-pot, similar to paella, is filled with Mediterranean holiday flavours. Enjoy for a wholesome dinner any night of the week

Dairy-free

Egg-free

Healthy

Low calorie

Low fat

Nut-free

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A star rating of 3.8 out of 5.44 ratings

Ingredients

Nutrition

Units:

MetricUS

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 tomato
200g raw, peeled prawns

defrosted if frozen

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Nutrition: per serving

kcal398

low
fat8g

low
saturates2g

low
carbs63g
sugars8g
fibre3g
protein17g
salt0.97g

Method

step 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.
step 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 TIPS

TIP

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.

Recipe from Good Food magazine, August 2009

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A star rating of 4.1 out of 5.285 ratings

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