Spanish rice and prawn one-pot

Heat the oil in a non-stick skillet over high heat. Add the onion, bell peppers, chorizo, and garlic, sautéing for 3 minutes until fragrant and slightly browned.

Ingredients

1 piece of Onion

1 piece of Bell Peppers

100 g of Chorizo

2 cloves of Garlic

Equipment

Non-Stick Skillet With Lid

Stir in the rice and chopped tomatoes, then pour in the boiling water. Cover the pan and cook over high heat for 12 minutes.

Ingredients

15 mL of Boiling Water

240 mL of Water

350 mL of Rice

240 mL of Chopped Tomatoes

Equipment

Non-Stick Skillet With Lid

Remove the lid and stir the rice. Add the prawns and a splash of water if the mixture appears dry, cooking for an additional minute until the prawns are opaque and pink and the rice is tender.

Ingredients

15 mL of Boiling Water

240 mL of Water

225 g of Rice

200 g of Prawns

Equipment

Non-Stick Skillet With Lid