Prawn Savoury
A tasty sticky rice dish packed with prawns, tomatoes and onions.
Servings 4
Ingredients
- 2 tbsp Light Olive Oil
- 2 Medium onions peeled and finely chopped
- 5 - 6 Tomatoes sun ripened on the vine, quartered
- ¾ tsp Turmeric
- 400 g Arborio rice
- 675 ml / 1pt 2 floz Chicken Stock
- Freshly ground black pepper
- 300 g / 12 oz Peeled prawns
- 1 Large green or red pepper (bell pepper) cored, seeded and finely chopped
Instructions
- Heat the oil in a pan, add the onion, tomatoes and turmeric and fry over gentle heat for 10 minutes until soft.
- Add the rice and stock, stir once and bring to the boil.
- Add plenty of ground black pepper.
- Lower the heat, cover with a tight fitting lid and cook gently for 20 minutes until the rice is ‘al dente’.
- Stir in the prawns, taste and adjust seasoning and cook for a further 5 minutes.
- Finally sprinkle on the chopped green or red bell pepper.
- Serve with a mixed salad.
Notes
Variations:
Substitute 6 chopped frankfurters for the prawns, or 300g / 11oz canned tuna, flaked.
Substitute 6 chopped frankfurters for the prawns, or 300g / 11oz canned tuna, flaked.