Prawn & chorizo rice

Name: Prawn & chorizo rice
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp Essential Vegetable Oil; 1 onion, finely chopped; 120 g Cooks' Ingredients Diced Chorizo; 200 g Waitrose Arborio Risotto Rice; 400 g can Essential Black Beans in Water, drained and rinsed; 800 ml chicken or vegetable stock, hot; 75 g Essential Kale, thick stalks removed; 150 g packs Waitrose Extra Large King Prawns; 1 lemon, juice of ½, rest in wedges

Prawns and chorizo make a classy combination in this simple one-pan rice dish.

5 out of 5 stars(4) Rate this recipe

Serves4
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins
Plusstanding

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1 tbsp Essential Vegetable Oil
1 onion, finely chopped
120g Cooks' Ingredients Diced Chorizo
200g Waitrose Arborio Risotto Rice
400g can Essential Black Beans in Water, drained and rinsed
800ml chicken or vegetable stock, hot
75g Essential Kale, thick stalks removed
2 x 150g packs Waitrose Extra Large King Prawns
1 lemon, juice of ½, rest in wedges

Heat the oil in a large deep frying pan over a medium-high heat. Add the onion and a pinch of salt, then fry for about 5 minutes until starting to soften. Add the chorizo and fry for another 3-4 minutes. Add the rice and beans, stirring everything together.
Pour over 600ml of the hot stock and set the rest of the stock aside. Bring to a simmer, cover with a lid (or a sheet of foil), reduce the heat to medium-low and cook for 15 minutes. Reheat the remaining 200ml stock and add to the pan, stirring constantly for about 5 minutes, until most of the liquid has been absorbed and the rice is almost tender.
Stir in the kale, then scatter over the prawns. Add the lemon juice, cover and cook gently for a further 3-4 minutes or until the prawns have turned pink. Serve with the lemon wedges alongside. Some garlic mayonnaise would go nicely, too.