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Spanish rice & prawn one-pot


A fast and easy meal filled with Mediterranean holiday flavours

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Rate this recipe 3.8/5 (12 Votes)


  • 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 tomatoes
  • 200g raw
  • peeled prawns
  • defrosted if frozen


servings 4
Level of difficulty Average
Preparation time 4mins
Cooking time 16mins
Cost Average budget


Step 1

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.


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