Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Prawn & Chorizo 
Red Rice

This one-pot-wonder will liven up any weeknight dinner table. Serve with fresh coriander and lashings of lime for a fragrant and seriously satisfying dish.

Prawn & Chorizo 
Red Rice

Serves 4

3 tbsp olive oil
1 chorizo sausage, thinly sliced
1 onion, finely chopped
2 garlic cloves, finely chopped
250g red rice, washed
2 cups chicken stock
3 tomatoes, chopped
12 green tiger prawns, peeled and deveined, tails intact
1 roasted red capsicum, cut into strips
1 green chilli, thinly sliced, to serve
coriander leaves and lime wedges, to serve

Heat 1 tablespoon of oil in large deep frying pan over medium heat. Add chorizo and cook until golden on both sides. Transfer to a plate.

Add remaining oil, onion and garlic to same pan. Cook, stirring, until onion is soft. Stir in rice. Cook, stirring for 2 minutes. Season.

Add stock. Bring to boil. Reduce heat to low; cook for 10 minutes.
Add tomatoes, prawns and red capsicum, pressing into rice.

Cook, covered, for 5 more minutes or until rice is just tender and liquid is almost absorbed. Remove from heat. Set aside, covered, 5 minutes. Scatter with chilli.

Serve with coriander 
and lime wedges.

Smart Tip
 + You can swap out the red rice for medium grain brown rice in this recipe. You will need to pre-boil 
the brown rice for 5-6 minutes before using. You can also use thawed prawn cutlets in this recipe to save peeling time.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney