Smoky Chorizo & King Prawn Rice
Three Steps | Ready in 10
Little can beat the smell of sizzling chorizo. Well, apart from the taste! Combined with the delicate flavour prawns, the two are a match made in foodie heaven. Seasoned with Mexican spice for a welcome kick of heat, this super-speedy dish is easy to make and even easier to enjoy.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Mexican Spice
25
Sun-Dried Tomato Paste
125
Baby Plum Tomatoes
1
Steamed Long Grain Rice
150
Mangetout
60
Chorizo
½
Lemon
180
King Prawns
1
Coriander
Utensils
Instructions
Add the Mexican spice to the chorizo and cook for 1 min (add less if you don't like too much heat). Add the tomatoes and prawns and cook until the tomatoes are starting to soften and the prawns are almost cooked, 2-3 mins. Add the sweetcorn, sundried tomato paste and lemon zest with a splash of water and cook, stirring, for a further 2-3 mins. Season with salt and pepper. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Add the Mexican spice to the chorizo and cook for 1 min (add less if you don't like too much heat). Add the tomatoes and prawns and cook until the tomatoes are starting to soften and the prawns are almost cooked, 2-3 mins. Add the sweetcorn, tomato puree and lemon zest with a splash of water and cook, stirring, for a further 2-3 mins. Season with salt and pepper. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Meanwhile, cook the rice according to pack instructions. Stir the cooked rice through the prawn mixture with half the coriander and squeeze over some lemon juice. Taste and add more salt and pepper if necessary Divide between plates and scatter over the remaining coriander. Serve with any remaining lemon wedges.
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