Ingredients
- 1 tbsp rapeseed oil
- 1 onion chopped
- 3 celery sticks sliced
- 100g wholegrain basmati rice
- 1 tsp mild chilli powder
- 1 tbsp ground coriander
- 400g can chopped tomatoes
- 1 tsp vegetable stock cube
- 1 yellow pepper roughly chopped
- 2 garlic cloves chopped
- 1 tbsp fresh thyme
- 150g king prawns
- 3 tbsp chopped parsley
Method
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.