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

Instructions

1. Boil the kettle. Heat the olive oil in a wide non-stick frying pan or shallow pan with a lid over high heat. Add the sliced onion, red and green peppers, chorizo and garlic and fry for about 3 minutes, stirring, until softened.
2. Stir in the rice, then add the tinned tomatoes and pour in 500 ml of boiling water. Mix well, cover with a lid and cook over high heat for about 12 minutes.
3. Uncover and stir; the rice should be nearly tender. Add the prawns, splash in a little more hot water if the pan looks dry, and cook for about 1 minute more until the prawns are just pink and the rice is cooked through.

instructions_source: editorial-classic