Spanish rice & prawn one-pot

• onion↗1

  sliced

• pepper↗1 red and 1 green

  deseeded and sliced

• chorizo↗50g g

  sliced

• garlic cloves↗2

  crushed

• olive oil↗1 tbsp tbsp
• easy cook basmati rice↗250g g

  (we used Tilda)

• can chopped tomato400g g
• raw, peeled prawns200g g

  defrosted if frozen

Step-by-step instructions

1. 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. 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.