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