Spanish rice & prawn one-pot

• Onion1 sliced
• Red Pepper1 sliced
• Green Pepper1 sliced
• Chorizo1¾ oz
• Garlic2 cloves minced
• Olive Oil1 tblsp
• Basmati Rice8¾ oz
• Tinned Tomatos1 lb
• Prawns7 oz

Instructions

1. 1

   Boil the kettle.

2. 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. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.

3. 3

   Uncover, then stir – the rice should be almost tender.

4. 4

   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.