1 red pepper, deseeded and sliced
50g chorizo, sliced
1 tbsp garlic oil
1 tbsp chives
1 tbsp olive oil
250g easy cook basmati rice (we used Tilda)
400g can chopped tomatoes
200g raw, peeled prawns, defrosted if frozen
Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the peppers and chorizo 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, garlic oil and chives 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.
Recipe from Good Food magazine, August 2009