Spanish Rice & Shrimp One-Pot

Ingredients

• 1onion, sliced
• 1red pepper, sliced
• 1green pepper, sliced
• 1 3/4 ozchorizo, sliced
• 2 clovesgarlic, minced
• 1 tbspolive oil
• 1 1/3 cupsbasmati rice
• 14 ozcanned tomatoes, chopped
• 7 ozshrimp, raw or cooked, peeled

Method

1. 1

   Put the kettle on, because you will need 500 ml of boiling water in a moment.

2. 2

   Heat the oil in a wide non-stick pan that has a lid, and fry the onion, both peppers, the chorizo and the garlic over high heat for 3 minutes, until the chorizo releases its orange fat.

3. 3

   Stir in the rice and the canned tomatoes, then pour in 500 ml of the boiling water.

4. 4

   Clamp the lid on and cook over high heat for 12 minutes without lifting it.

5. 5

   Take the lid off and stir; the rice should be very nearly tender. Add the shrimp, plus a splash more water if the pan looks dry, and cook for one minute more until the shrimp have turned pink.

Nutrition per serving