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Excellent recipe on this week

CREAMY CORN SOUP

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SPANISH RICE & PRAWN ONE-POT

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SPANISH RICE & PRAWN ONE-POT


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 tomato
  • 200g raw, peeled prawns , defrosted if frozen

How to Make

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 and enjoy.

Nutrition: per serving


  • kcal356
  • fat7g
  • saturates2g
  • carbs59g
  • sugars7g
  • fibre4g
  • protein19g
  • salt0.85g

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