Fancy a flavour-packed yet quick-to-create midweek meal? Simply pull out your pan and whip up this delicious dinner for two, which combines more-ish chorizo and juicy prawns with rich tomatoes, spring onions and fluffy rice.
1 tbsp olive oil
100g (3 1/2oz) chorizo, sliced
150g (5oz) raw king prawns
1 x 250g pack cooked basmati rice
150g (5oz) cherry tomatoes, halved
5 spring onions, finely sliced
Small bunch flat-leaf parsley, finely chopped
Heat the olive oil in a frying pan over a medium heat. Add the chorizo and cook for 5 minutes, or until golden.
Add the prawns and cook for 1-2 minutes, or until just pink.
Stir in the rice, tomatoes and spring onions. Leave to cook over a low heat for 10-12 minutes, until a golden crust forms on the bottom of the pan and the tomatoes have softened a little.
Break up the rice with a fork and season to taste. Scatter over the parsley and serve.
Recipe courtesy of Tesco