Chilli prawns & chorizo rice bowl
Smoky, savoury chorizo goes so well with the prawns in this simple but satisfying rice dish.
Brown Rice, dry
Vegetable stock cube(s)
25 g, diced
King Prawns, Raw
1 clove(s), thinly sliced
Chilli, green or red
1 individual, deseeded and chopped
10 sprig(s), fresh, chopped
½ extra large
- Put the rice in a large pan and crumble in the stock cube, then fill the pan with water, bring to the boil and cook over a medium heat for 25 minutes, or until the rice is tender.
- Meanwhile, heat the oil in a frying pan over a medium heat and cook the chorizo for 1 minute. Stir in the prawns and cook until just turning pink.
- Add the garlic and chilli and continue to cook for 2 minutes, or until the prawns are fully cooked.
- Stir through the cooked rice and half of the chopped parsley, then serve in bowls, garnished with the remaining chopped parsley and the cucumber.