Prawn and chorizo rice
Prawn and chorizo rice
Total Time
30 mins

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

Servings: 2
Author: Alison Maclean
  • 1 tbsp oil
  • 250 g basmati rice
  • 150 g cooked prawns
  • 100 g chorizo
  • 150 g cherry tomatoes
  • 5 spring onions
  • salt and pepper to season
  1. 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

Recipe Notes

Frozen pre-cooked prawns are ideal, just make sure they are defrosted