Go Back
Prawn and chorizo rice
Print Recipe

Prawn and chorizo rice

A tasty and delicious prawn and chorizo rice recipe. Spicy chorizo mixes with juicy prawns, tangy tomatoes and fluffy rice for a mid-week meal you will love
Total Time30 minutes
Servings: 2
Author: Alison Maclean

Ingredients

  • 1 tbsp oil
  • 250 g basmati rice
  • 150 g cooked prawns
  • 100 g chorizo
  • 150 g cherry tomatoes
  • 5 spring onions
  • salt and pepper to season

Instructions

  • Put the rice in water and bring to the boil. Boil for ten minutes until the rice is fluffy
    Drain the rice and set aside.
    Chop the chorizo and spring onions
    Halve the tomatoes
    Heat the oil in a pan
    Add the chorizo to the pan.  Cook for around five minutes.
    Add the prawns with the tomatoes, spring onions and rice.
    Stir then leave to cook on a low heat for around ten minutes
    A golden crust should form on the bottom of the pan
    Serve and enjoy

Notes

Frozen pre-cooked prawns are ideal, just make sure they are defrosted