This serves three to four hungry people sometimes with leftovers for lunch the next day.
Takes twenty to thirty mins, depending on how fast you chop.
Quantities of meat and veg up to you, be as economical or indulgent as you like to make what you have go round.
(If you are using chicken chop it into small pieces and cook it before you add in the onions)
Chop an onion or two (depending on size) soften in a big pan with a tiny bit of butter/spread/oil, stirring on a gentle heat.
While onion is softening, chop some peppers (I usually do one and a half to two, but whatever you have to hand and your own taste) and add to the pan to soften too, stirring.
Boil the kettle. Weigh out rice (about 8 ozs. I usually use basmati, but it doesn't really matter) and stir it into the pan.
Add about a pint of boiling water (just to cover) and add some oregano, black pepper and a stock cube (chicken or veg, I usually just add a half) while bringing back to the boil.
Give it a good stir, lower the heat and stick a lid on for about five minutes while you chop the chorizo into chunks. (You can use a pack of sliced, but I think the cooked sausage ones are better value)
Take the lid off, give it a good stir, especially making sure it isn't sticking to the bottom. (If there's not much liquid left, you might need to add a little more, but beware too much especially if you are adding frozen stuff in a few minutes)
Add the chorizo, stir and put the lid back on for 2-3 mins.
Check it, if the rice is just about cooked through, add in some prawns (frozen is fine, just they will add more liquid and it'll be saltier than if they are defrosted and drained) and any frozen veg you fancy; sweetcorn, peas, green beans.
Another good stir and cook for another couple of mins until prawns and veg hot through. (Usually with lid back on, but if it is looking a bit wet, leave it off and keep stirring)
(8ozs is aprox 250g, a pint is about 450mls)
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