Chilli prawns & chorizo rice bowl
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
- 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.