Product Details
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Method
- Heat the oil in a fairly large frying pan and sauté the onion and red pepper for 1 minute
- Then lower the heat and cook, covered, for around 10 minutes or until softened
- Add the garlic and cook for 1 minute
- Increase the heat and sauté the diced chicken for 2 to 3 minutes or until the chicken turns white
- Add the paprika and the rice and cook gently for 2 minutes
- Meanwhile, pour 500ml of boiling water into a jug and add the stock cube. Stir until dissolved
- Add the chopped tomatoes and stock to the pan
- Give it a quick stir and add the chilli flakes
- Cover and cook over a low heat for 12–15 minutes or until the rice is tender
- Add the prawns for the last 2 to 3 minutes. Finally, stir in the chopped spring onion
- Heat in the oven for 20 minutes
- Serve and enjoy!
Ingredients
- 10ml virgin olive oil
- ¼ onion, finely chopped
- ½ red pepper, diced
- 1 garlic clove, crushed
- 1 diced chicken breast
- 2 pinches of paprika
- 50g brown rice
- 2 tomatoes, de-seeded and cut into quarters
- 250ml water
- 1 vegetable stock cube
- Pinch of dried chilli flakes
- 100g cooked cocktail prawns
- 2 spring onions, finely sliced
