Spanish rice & prawn one-pot

Ingredients

• 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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Boil a kettle of water.
2. Heat the olive oil in a wide, lidded frying pan over a high heat.
3. Add the onion, red pepper, green pepper, chorizo and garlic, and fry for 3 minutes.
4. Tip in the rice and tinned tomatoes, then pour in 500ml of the boiled water.
5. Cover the pan and cook over a high heat for 12 minutes.
6. Lift the lid and stir the rice, which should be nearly cooked through.
7. Add the prawns, with a little extra water if things look dry, and cook for a further minute until the prawns turn pink and the rice is tender.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.