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.
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.