Spanish rice & prawn one-pot

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Source

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

Method

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.

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.