Spanish rice & prawn one-pot

Ingredients

• Olive oil 1 tbsp
• Bell pepper 1
• Garlic 2 clove
• Onion 1
• Chorizo 50 g
• Prawns 200 g
• Basmati rice 250 g
• Chopped tomatoes 400 g

Method

1. Boil the kettle.
2. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 3 mins.
3. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.
4. Uncover, then stir – the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.