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Midweek Spanish Rice

Those of us with kids breathed a sigh of relief this week when they headed back into schools after a third lockdown. And as great it is to be able to go back to working from home without constant demands for snacks, dinners have gone back to being a source of stress. 

The ideal midweek meal, should be quick, healthy and generate minimal washing up. I think this skillet rice dish ticks all the boxes. The Mediterranean flavours of the smoky chorizo sausage are a winner with younger family members. We've also added riced cauliflower which boosts the veggie content as well as prawns which are a great source of lean protein. You can absolutely substitute these with chicken or even large chunks of zucchini or eggplant if you'd rather. All done in one pan in under 25 minutes. Winner, winner, rice for dinner!

 

INGREDIENTS

serves 4-6

500g white basmati rice

half a link of dry chorizo sausage

pack of prawns

1 large onion

2 sticks of celery

1 green pepper

1 large tomato, deseeded and diced

half a cauliflower, riced (this can be done by simply pulsing it raw in a food processor)

handful of frozen peas

1/2 tsp turmeric

salt and pepper

 

METHOD

1. Dice the chorizo and place in a cold pan. Turn on the heat and wait for it to start sizzling. Scoop out the chunks and set aside, keeping the fat in the pan.

2. Add the finely chopped onion, celery and green pepper to the pan and cook until the onions are nicely see-through.

3. Add the rice to pan along with the cauliflower and some turmeric to give it a wonderful golden colour. Fry off for 1-2 minutes.

4. Cover the rice with boiling water and pop a snug fitting lid on the skillet. Reduce the heat to low and allow to steam for 10 minutes.

5. Lift the lid and add the prawns, peas and tomato without stirring and replace the cover. Allow to cook on a low heat for a further 5-7 minutes, until the prawns are fully cooked.

6. Serve garnished generously with fresh parsley and a lemon wedge.

 

 


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