Prawn and Chorizo Rice

This Prawn and Chorizo Rice is such a great meal when you’re lacking time but want something that really tastes good.

UNDER 10 MINS

Ingredients

• 1 cup long-grain rice
• 200g chorizo, sliced
• 200g prawns, peeled and deveined
• 1 cup kale, chopped
• 1/2 cup black beans, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 2 cups chicken or vegetable stock
• 1/2 cup frozen peas
• 1 tbsp olive oil
• fresh parsley, chopped, for garnish
• 1 lemon

Instructions

1. In a saucepan, cook the rice according to the package instructions.
2. In a large pan, heat the olive oil over medium heat.
3. Add the sliced chorizo and cook for 3 minutes until browned and crispy. Remove the chorizo from the pan and set aside, leaving the oil in the pan.
4. In the same pan, add the prawns and cook for 2 minutes on each side until they turn pink and opaque. Remove the prawns from the pan and set aside.
5. In the same pan, add the chopped onion and diced red bell pepper. Cook for 2 minutes until softened.
6. Add the minced garlic, kale, smoked paprika, and ground cumin, and sauté for an additional 1 minute until fragrant.
7. Stir in the black beans and cook for another minute until heated through.
8. Add the cooked rice to the pan and stir to combine with the sautéed vegetables and spices.
9. Return the cooked chorizo and prawns to the pan, mixing them into the rice.
10. Taste the rice and adjust the seasoning with salt and pepper as needed.
11. Garnish with fresh parsley and serve with lemon wedges on the side.