Recipe byThe ZestyPlate Kitchen
A quick, smoky one-pan dish of basmati rice cooked with chorizo, peppers and tomatoes, then finished with juicy prawns.
Everything for this Spanish rice and prawn dinner cooks in one pan, which makes it a sound choice for a busy weeknight. Chorizo, sweet peppers and garlic flavour the rice as it simmers, and the prawns go in right at the end so they keep their bite. You get a colourful, filling plate in around half an hour with very little to wash up.
Jump to recipe
Prep 10 min
Cook 20 min
Total 30 min
Easy
Scale:
- 1 sliced Onion
- 1 sliced Red Pepper
- 1 sliced Green Pepper
- 50g Chorizo
- 2 cloves minced Garlic
- 1 tblsp Olive Oil
- 250g Basmati Rice
- 400g Tinned Tomatos
- 200g Prawns
Nutrition (per serving)
375
kcal
15g
Protein
61g
Carbs
8g
Fat
Estimated per serving. How we calculate this.
Preparation
- 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 high heat for 3 minutes. Stir in the rice and chopped tomatoes along with 500ml boiling water, cover, then cook over high heat for 12 minutes.
- Uncover and stir; the rice should be nearly tender by now. Stir in the prawns, adding a splash more water if the rice looks dry, then cook for another minute until the prawns are just pink and the rice is tender.
Tips from the ZestyPlate Kitchen
- Give the chorizo a head start so its red oil works through the rice.
- Hold the prawns back until the last minute, or they will turn rubbery.
- If the rice looks dry before it is tender, splash in a little more water.
- A wide pan spreads the rice out so it cooks at the same rate throughout.
Frequently Asked Questions
Basmati keeps this quick and works fine. If you want a more traditional texture, reach for short-grain Spanish rice and top up the liquid to suit.
Yes. Defrost and drain them first, then stir them through at the end and cook just until they turn pink.
Leave it out and add a good pinch of smoked paprika for that smoky note, plus a touch more oil to make up the fat.
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