Spanish Rice & Prawn One-pot
This vibrant and flavorful one-pan Spanish-inspired dish brings together the delightful combination of chorizo, colorful peppers, succulent prawns, and fragrant rice. The aromatic blend of ingredients creates a comforting and satisfying meal that is quick and easy to prepare. Perfect for weeknight dinners or weekend feasts, this dish will surely become a favorite in your recipe repertoire.
— Constant Cookbook
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 tomatoes
- 200g raw, peeled prawns , defrosted if frozen
Instructions
- 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.
- 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.
Cook Time
16M
Prep Time
PT4M
Yield
Serves 4
Nutrition
- Calories: 356 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 59 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 0.85 milligram of sodium
Comments
No comments found.