Ingredients
- 150g king prawns
- 1 tbsp rapeseed oil
- 1 onion chopped, 2 cloves garlic
- 3 celery sticks & 1 yellow pepper sliced
- 100g wholegrain basmati rice
- 1 tsp mild chilli powder
- 1 tbsp ground coriander, and thyme
- 400g can chopped tomatoes
- 1 tsp vegetable stock cube
- 3 tbsp chopped parsley
- sea salt & ground black pepper
Instructions
- Heat the oil in a large, deep frying pan. Add the onion and celery, and fry for 5 mins to soften.
- Add the rice and spices, and pour in the tomatoes with just under 1 can of water. Crumble and stir in stock cube, pepper, garlic and thyme.
- Cover the pan with a lid and simmer for 30 mins until the rice is tender and almost all the liquid has been absorbed.
- Stir in the prawns and parsley, cook briefly to heat through, then serve.