| Ingredient | Quantity | |
| 1 | Onion | 1 sliced |
| 2 | Red Pepper | 1 sliced |
| 3 | Green Pepper | 1 sliced |
| 4 | Chorizo | 50g |
| 5 | Garlic | 2 cloves minced |
| 6 | Olive Oil | 1 tblsp |
| 7 | Basmati Rice | 250g |
| 8 | Tinned Tomatos | 400g |
| 9 | Prawns | 200g |
Instructions
step 1 Boil the kettle. 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. step 2 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.