Spanish rice & prawn one-pot
SERVES 4 PREP 4 mins COOK 16 mins EASY
Boil the kettle. Fry 1 sliced onion, 1 red and 1 green pepper, deseeded and sliced, 50g sliced chorizo and 2 crushed garlic cloves in 1 tbsp vegetable oil in a non-stick frying pan or shallow pan with a lid over a high heat for 3 mins. Stir in 250g easy-cook basmati rice and a 400g can chopped tomatoes with 500ml boiling water from the kettle, cover and cook over a high heat for 12 mins. Uncover – the rice should be almost tender. Stir in 200g raw peeled prawns and a splash more water if the rice is looking dry, then cook for another minute until the prawns are pink and cooked through and the rice is tender.