Spanish rice & prawn one-pot

Spanish rice & prawn one-pot

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(217 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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Alice Wigley's picture
Alice Wigley
10th Jun, 2020
Really tasty recipe - I added petit pois, spinach and some green olives which added even more flavour. Would recommend!
19th May, 2020
Love this recipe
19th Feb, 2020
The recipe looked good at first but when made, the food was flavourless so to make up for this I added some lemon and herbs which helped a touch but still not as flavoursome as it could be.
themusicalthornton's picture
22nd Jan, 2020
Amazing and flavourful meal
Frantic Flapjack
21st Oct, 2019
This made a lovely midweek dinner. I left out the chorizo and used vegetable stock instead of water. I also added a level teaspoon of paprika. We ate it with some chilli sauce. Would make this again.
Maddie York's picture
Maddie York
6th Jun, 2019
I agree with many of the other commenters that this recipe is a bit lacking but there are things you can do easily to improve it: cook the onions and peppers a lot longer; double the chorizo; add paprika and smoked paprika; throw a low-salt stock cube in with the 500ml water. Delicious!
15th Apr, 2019
Lovely quick and easy dish!
Kim Preece's picture
Kim Preece
21st Apr, 2018
This recipe is pretty bad to be honest. Zero flavour. As a minimum you need to: a) fry the veg and chorizo for longer than 3mins. It needs a chance to develop/release flavours b) at least double the amount of chorizo c) double or treble the garlic d) use stock instead of water e) season well and add a squeeze of lemon at the end
Alice Mcdonagh's picture
Alice Mcdonagh
30th Jan, 2018
This is so easy and quick to make and you can adapt to however you like it. It has become a standard weekly meal in our house especially on a week day when we're rushing around.
Saize's picture
17th Jan, 2018
Bland and boring. Needed paprika and maybe some sweetcorn.


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26th Jul, 2018
Lovely and easy dish to make! A few simple things improve this recipe: - Mince the garlic for more flavour instead of crushing. - Don't hesitate to use more chorizo! - Fry the onions, garlic, chorizo and peppers for longer on a slightly lower heat to develop flavour further. Add 1-2 tsp of paprika (Spanish paprika is great) towards the end and stir through. 1/2 tsp Crushed chilli or powder if you like a bit of kick. - Add ~500ml stock (chicken or veg work fine) along with the chopped tomatoes. -
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!
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