- 250g packet diced chorizo
- 1 red capsicum, chopped
- 350g raw peeled prawns
- 450g packet microwave long-grain white rice
- 1 container Continental Chicken Stock Pot
- 4 green spring onions, thinly sliced
Heat an oiled, large non-stick frying pan over a medium to high heat. Add chorizo and capsicum. Cook, stirring, for about 4 minutes, or until lightly browned.
Stir in prawns, rice, stock pot and ½ cup water. Stir well. Simmer, covered, stirring occasionally, for about 5 minutes, or until liquid is absorbed. Remove from heat. Stir through half the onions.
Garnish with remaining sliced onions.