Lemony prawn & chorizo rice pot

Easy Cook - - EVERYDAY RICE -

Serves 4 Prep 15 mins Cook 20-25 mins

1 tbsp olive oil

1 onion, sliced

2 small red pep­pers, sliced 50g chorizo, thinly sliced

1 red chilli, de­seeded if you don't like it too hot, chopped

2 gar­lic cloves, crushed

½ tsp turmeric

250g long-grain rice

200g raw peeled prawns, de­frosted if frozen

100g frozen peas

1 lemon, zested and juiced, plus ex­tra wedges to serve

1 Heat the oil in a shal­low pan. Fry the onion, pep­pers, chorizo, chilli and gar­lic over a high heat for 3 mins. Add the turmeric and rice, stir to coat the rice, then pour in 500ml boil­ing wa­ter, cover and cook for 12 mins.

2 Un­cover, then stir – the rice should be al­most ten­der. Stir in the prawns and peas, adding a splash more wa­ter if the rice is look­ing dry, then cook for 1 min un­til the prawns are just pink and the rice ten­der. Stir in the lemon zest and juice, and some sea­son­ing. Serve with ex­tra lemon wedges on the side. PER SERV­ING 381 kcals, fat 7g, sat­u­rates 2g, carbs 55g, sug­ars 6g, fi­bre 3g, pro­tein 21g, salt 2.2g

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