Spanish Rice & Prawn One-Pot
A vibrant, smoky one-pot dish packed with chorizo, sweet peppers and juicy prawns. Quick enough for a weeknight dinner yet impressive enough to share with friends.
Ingredients
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Basmati Rice⚖ 250 g 💧 333.3 ml 🥛 1⅓ cup
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Prawns⚖ 200 g 🍤 28½ pcs
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Chorizo⚖ 50 g ¾ pcs
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Olive Oil⚖ 15 g 💧 16.3 ml 🥄 1⅛ tbsp
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Tinned Tomatos⚖ 400 g None
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Onion⚖ 150 g 🧅 1 pcs
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Red Pepper⚖ 150 g 🫑 1 pcs
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Green Pepper⚖ 150 g 🫑 1 pcs
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Garlic⚖ 10 g 🧄 2 pcs
Total nutrition
1634 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Boil the kettle. In a non-stick frying pan or shallow pan with a lid, heat 1 tablespoon of olive oil over a high heat. Add the sliced onion, red and green peppers, 50 g chorizo and minced garlic, and fry for 3 minutes, stirring frequently. Stir in 250 g basmati rice and 400 g tinned chopped tomatoes along with 500 ml boiling water. Cover the pan and cook over a high heat for 12 minutes.
- Remove the lid and stir — the rice should be almost tender at this point. Stir in 200 g prawns, adding a splash more water if the rice looks dry. Cook for a further minute until the prawns are just pink and the rice is fully tender, then serve immediately.
Source:
TheMealDB
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