Serves
4
Prep Time
10 minutes
Cooking Time
20 minutes
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 2 teaspoons smoked paprika
- ½ red capsicum, chopped
- 400g can diced tomatoes
- 1 cup long grain rice
- 2 cups vegetable stock
- ½ x 500g packet frozen I&J Raw Prawns - Tail On, thawed
- 1 cup frozen Birds Eye Baby Peas
- Fresh parsley leaves and lemon wedges, for garnish
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Method
STEP 1Heat 1 tablespoon oil in a saucepan over medium-high heat. Add onion, garlic, paprika and cook for 4 minutes, stirring until onion is softened.
STEP 2
Stir in the capsicum, diced tomatoes, rice, and stock. Season to taste. Bring to the boil, reduce heat, cover and cook for 15 minutes, or until rice is just cooked.
STEP 3
Meanwhile, heat remaining oil in a large non stick frypan over medium-high heat. Cook I&J Prawns for 3-4 minutes or until golden. Set aside.
STEP 4
Remove lid, stir through frozen Birds Eye Baby Peas and prawns. Simmer for a further 5 minutes, before serving garnished with parsley and lemon wedges.
Tips
Prawns can be pan fried and served separately, if desired.
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