Ingredients 1 tbsp vegetable oil
1 onion, finely chopped
1 red pepper, diced
1 garlic clove, crushed
1 chicken breast, cut into strips
1 tsp paprika
200g long grain rice
3 tomatoes, de-seeded and cut into 1cm cubes
500 ml chicken stock
1 tbsp tomato puree
⅓ tsp salt
75g peeled prawns
110g frozen peas
3 spring onions finely sliced
Heat oil in a large frying pan. Sauté the onion, garlic and red pepper for 1 minute, then lower the heat and cook, covered, for about 10 minutes or until softened. Turn the heat up to high and cook the chicken strips for 2 to 3 minutes or until the chicken turns white.
Add the paprika and rice and cook gently for 2 minutes.
Add the tomatoes, stock, salt and tomato purée over the rice. Cover and cook over a low heat for 15 minutes or until the rice is tender.