Spanish rice & prawn
Ingredients
1 small onion, sliced
¼ red and ¼ green pepper , deseeded and sliced
1 pepperami , sliced
1 garlic clove , crushed
1 tbsp olive oil
a third of a mug basmati rice
400g carton chopped tomatoes (or can - make sure it has a ring-pull)
50g raw, peeled prawns
Boil the kettle. In a pan with a lid, fry the onion, peppers, pepperami and garlic in the oil over a high heat for 3 mins. Stir in the rice and chopped tomatoes with ¼ mug of boiling water, cover, then cook over a high heat for 12 mins.
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.