Lemony prawn & chorizo rice pot
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 tbsp olive oil
- 1 onion, sliced
- 2 small red peppers, deseeded and sliced
- 50g chorizo, thinly sliced
- 2 garlic cloves, crushed
- 1 red chilli (deseeded if you don't like it too hot)
- ½ tsp turmeric
- 250g long grain rice
- 200g raw peeled prawn, defrosted if frozen
- 100g frozen pea
- zest and juice 1 lemon, plus extra wedges to serve
Method
- STEP 1
Boil the kettle. Heat the oil in a shallow pan with a lid, add the onion, peppers, chorizo, garlic and chilli, then fry over a high heat for 3 mins. Add the turmeric and rice, stirring to ensure the rice is coated. Pour in 500ml boiling water, cover, then cook for 12 mins.
- STEP 2
Uncover, then stir – the rice should be almost tender. Stir in the prawns and peas, with a splash more water if the rice is looking dry, then cook for 1 min more until the prawns are just pink and the rice tender. Stir in the lemon zest and juice with seasoning and serve with extra lemon wedges on the side.
