Best Spanish Rice Prawn One Pot Recipes

SPANISH RICE & PRAWN ONE-POT

Spanish rice & prawn one-pot image

A fast and easy meal filled with Mediterranean holiday flavours

Provided by Good Food team

Time 20m

Number Of Ingredients 8

Ingredients

1 onion, sliced
1 red and 1 green pepper, deseeded and sliced
50g chorizo, sliced
2 garlic cloves, crushed
1 tbsp olive oil
250g easy cook basmati rice (we used Tilda)
400g can chopped tomato
200g raw, peeled prawns, defrosted if frozen

Steps:

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.
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.

Nutrition Facts : Calories 356 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.85 milligram of sodium

SPANISH RICE AND PRAWN ONE POT

Spanish Rice and Prawn One Pot image

This recipe from BBC Good Food is a quickie version of paella. It is made with basmati rice which shortens the cooking time considerably. It is a great recipe for a weeknight meal and it reheats well. In fact, it tastes better the second time around!

Provided by Irmgard

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 onion, sliced
1 red bell pepper, deseeded and sliced
1 green bell pepper, deseeded and sliced
2 ounces chorizo sausage, sliced
2 garlic cloves, crushed
1 tablespoon olive oil
9 ounces basmati rice
400 g chopped tomatoes
2 cups boiling water
8 ounces prawns, peeled and defrosted (if frozen)

Steps:

In a non-stick frying pan, fry the onion, peppers, chorizo and garlic in the oil over high heat for 3 minutes.
Stir in the rice, tomatoes and boiling water.
Cover and cook over high heat for 12 minutes.
Uncover and stir - the rice should almost be tender at this point.
Stir in the prawns, with a bit more water if the rice looks dry.
Cook for another minute until the prawns are just pink and the rice tender.

Nutrition Facts : Calories 418.9, Fat 11.6, SaturatedFat 3, Cholesterol 83.9, Sodium 512.7, Carbohydrate 60.6, Fiber 5.1, Sugar 6.3, Protein 18.1