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Peri peri prawns & vegetable rice
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2 tsp sunflower or vegetable oil
2 romano peppers, deseeded and thickly sliced
½ onion, roughly chopped
1 courgette, chopped into small pieces
¼ tsp turmeric
1½ tsp tomato paste
125g long grain rice, rinsed until the water runs clear (not easy cook)
400ml chicken or vegetable stock
150g pack raw king prawns
1½ tbsp Nando’s Medium Peri Peri Sauce
½ x 28g pack coriander or parsley, roughly chopped
1. Heat the oil in a wide frying pan, then add the peppers and onion, and cook over a high heat for 2 minutes. Add the courgette and cook for 3 minutes more until it starts to soften.
2. Stir in the turmeric and tomato paste, cook for a few seconds then stir in the rice and stock. Bring to the boil, put the lid on and simmer for 15 minutes, stirring a few times as it cooks to a paella-type consistency, with a little sauce surrounding tender rice. Add a splash more water if needed.
3. Mix the prawns with the peri peri sauce, then scatter over the rice. Turn the heat down, cover and cook for 4-5 minutes, or until the prawns are pink and opaque and all cooked through. Fork the prawns into the rice, scatter with the herbs to serve.
Typical values per serving:
2 of your 5 a day.
This recipe was first published in July 2019.