A tasty and delicious prawn and chorizo rice recipe. Spicy chorizo mixes with juicy prawns, tangy tomatoes and fluffy rice for a mid-week meal you will love
Put the rice in water and bring to the boil. Boil for ten minutes until the rice is fluffy
Drain the rice and set aside.
Chop the chorizo and spring onions
Halve the tomatoes
Heat the oil in a pan
Add the chorizo to the pan. Cook for around five minutes.
Add the prawns with the tomatoes, spring onions and rice.
Stir then leave to cook on a low heat for around ten minutes
A golden crust should form on the bottom of the pan
Serve and enjoy
Frozen pre-cooked prawns are ideal, just make sure they are defrosted