Category
Main
Serves
4
Prep
5 minutes
Cook
20 minutes
Ingredients
2 tsp olive oil 3 cloves garlic, minced 1 onion, diced 1 red bell pepper, chopped 2 medium tomatoes, chopped 250g broccoli, chopped 300g frozen prawns, peeled and defrosted Schwartz punchy chicken & rice seasoning 1/2 tsp chilli powder 300g rice 500ml vegetable stock Optional chopped parsley and lemon wedge for garnish 1 tbsp paprika, garlic & parsley seasoning for prawns
Instructions
- Marinate prawns with Schwartz paprika, garlic & parsley seasoning and oil for 5 minutes. Saute over medium heat in Nadiya's non-stick wok until coloured on both sides. Remove and set aside.
- In the same pan, sauté onions and garlic until translucent. Add in chopped tomatoes and chopped red pepper. The tomatoes will break down creating a sauce and the peppers will soften. If your tomatoes seem a little bit dry, add in 2-3 tablespoons of water.
- Add rice and stir to coat it in the tomato sauce. Pour in vegetable stock, punching chicken and rice seasoning and chilli powder. Let simmer for 5 minutes.
- Add in broccoli, bring to a simmer and cover with lid. Continue to simmer on low heat for 12-15 minutes until the stock has been absorbed and the rice is tender and cooked.
- Add the prawns back in and mix it into the rice.
- Top everything with fresh parsley and lemon slices to serve.
This tasty one pot spicy rice recipe from Nadiya Hussain comes together in less than half an hour and cooks together in one pan -- the versatile non-stick wok from our Nadiya range. As such, both cooking and washing up is kept to a minimum!
I want to take care of my family and the pennies, but still get a dish on the table that is packed full of flavour and is super speedy to make. I'm going to show you my sizzlin' spicy supper!
Nadiya Hussain
This is a quick and satisfying one pot stir-fry. But if you want to take it even further, serve along side a chopped cucumber side salad or some flatbreads.
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