Ingredients:
- 1 onion, sliced
- 1 red and 1 green pepper, de-seeded and sliced
- 50g chorizo, sliced
- 2 garlic cloves, crushed
- 1 tbsp olive oil
- 250g basmati rice
- 400g chopped tomatoes
- 200g raw, peeled prawns, defrosted if frozen
Method:
Boil the kettle. Heat the oil 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 minutes. Stir in the rice and chopped tomatoes. Stir for 2-3 minutes till the rice is well coated. Add 500ml boiling water, cover, then cook over a high heat for 12 minutes. 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 the rice tender.
Share this with your friends Through FB ,Twitter ,Google+ or Email
