This one-pan rice dish is one of Michael Van de Elzen’s favourites to whip up. 

Recipe: Michael Van de Elzen

People often ask me what’s a good, tasty, fast, one-pan dinner. This is one of my favourites, adapted from a pasta dish I used to make. Good chorizo is the key, giving this dish a lot of its flavour and spice. Most supermarkets now stock quality chorizo. Look for one that has chunks of fat, and is quite dry and spicy.

If we go camping, I often make this dish as it’s something we can cook in one pan over my little camp cooker.

Serves: 4
Prep time: 5 minutes
Cooking time: 10 minutes

INGREDIENTS

½ cup sliced chorizo
1 cup sliced red pepper
1 punnet cherry tomatoes, cut in half
1 tbsp cooking oil
1 tsp smoked paprika (or sweet)
salt to taste
125g (¾ cup) raw prawns
2 cups cooked brown rice
½ cup vegetable stock
½ medium-sized cucumber, skin removed and peeled into ribbons
½ lemon
a handful of fresh coriander leaves

METHOD

Heat the olive oil in a large, heavy-based frying pan over a medium-high heat. Add the chorizo, red pepper, and cherry tomatoes, and sauté for 2 minutes.

Add the paprika, salt, and prawns and toss until evenly coated. Add the cooked brown rice, then the stock. Continue to cook for 3-4 minutes, stirring frequently.

Divide between two serving dishes and arrange cucumber ribbons on top. Finish with a squeeze of lemon juice and coriander leaves.

[NZLB