This is a one pot recipe that can be served for any occasion as a meal or as an accompaniment to something else.
I have added a hint of chilli making it slightly spicy, however this can be left out if you are making it for the whole family, as it is still very tasty with the flavours of chorizo, prawns and vegetables.
Served on a bed of spinach
I have served it on a bed of English spinach as the spinach complements the other ingredients.
Ingredients 1 onion, sliced
1 red capsicum, sliced
1 green capsicum, sliced
1 tsp chilli (optional)
2 garlic cloves, chopped
4-8 small tomatoes (optional)
200g long grain rice (or basmati)
350g can chopped tomatoes
300g raw, peeled prawns
Chop all the vegetables, and the chorizo.
Vegetables can be cut to any size you wish
Peel the prawns if not bought already peeled, and rinse them. I always take the dark "vein" out from the top of the prawn. I also cut the large ones in half.
Prawns can be peeled ahead and kept in fridge
Boil the kettle and while this is boiling, fry the chorizo in a pan that has a lid. You need not put oil in, if it is a fat free pan, as chorizo will release it's own fat.
After a few minutes of browning, add the onions, and cook over a high heat for about 3 minutes.
Chorizo and onions browning
Stir in the rice, add a teaspoon of chilli if using, the garlic and the two capsicums.
Rice added to vegetables
Next add the chopped tomatoes with about 450ml of the boiling water, cover, and cook for about 12 minutes.
Cook this with the lid on
Take the lid off, stir and the rice should be almost tender.
Make sure it is not too dry, add water if it is
Stir in the prawns and cook for just a minute until the prawns are just pink. Do not overcook, or they become tough. Make sure again that the rice is not too dry or it will stick, and if it is, add a bit of water.
Prawns will go on cooking a bit when heat turned off particularly if electric
Add the spinach on top for the last minute or so, and it will steam until it is slightly wilted.
Take the spinach out and serve under the rice.
Serve spinach round and under the rice for a nice effect