Prawn & chorizo rice

Prawn & chorizo rice

Prawns and chorizo make a classy combination in this simple one-pan rice dish.

5 out of 5 stars(3) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins
  • Plusstanding

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Ingredients

  • 1 tbsp Essential Vegetable Oil
  • 1 onion, finely chopped
  • 120g Cooks' Ingredients Diced Chorizo
  • 200g Waitrose Arborio Risotto Rice
  • 400g can Essential Black Beans in Water, drained and rinsed
  • 800ml chicken or vegetable stock, hot
  • 75g Essential Kale, thick stalks removed
  • 2 x 150g packs Waitrose Extra Large King Prawns
  • 1 lemon, juice of ½, rest in wedges

Method

  1. Heat the oil in a large deep frying pan over a medium-high heat. Add the onion and a pinch of salt, then fry for about 5 minutes until starting to soften. Add the chorizo and fry for another 3-4 minutes. Add the rice and beans, stirring everything together.

  2. Pour over 600ml of the hot stock and set the rest of the stock aside. Bring to a simmer, cover with a lid (or a sheet of foil), reduce the heat to medium-low and cook for 15 minutes. Reheat the remaining 200ml stock and add to the pan, stirring constantly for about 5 minutes, until most of the liquid has been absorbed and the rice is almost tender.

  3. Stir in the kale, then scatter over the prawns. Add the lemon juice, cover and cook gently for a further 3-4 minutes or until the prawns have turned pink. Serve with the lemon wedges alongside. Some garlic mayonnaise would go nicely, too.

Cook’s tip

Leftovers: Kale

Fry it up in oil or butter with sliced garlic as a side dish, blend into soups and smoothies, or make into homemade pesto with basil.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,140kJ/ 510kcals

Fat

17g

Saturated Fat

5.2g

Carbohydrates

50g

Sugars

6.2g

Fibre

8.6g

Protein

34g

Salt

3.5g

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