This ideal winter warming brown rice paella offers savoury, smoky flavours with chicken and prawns
Ready In: 40mins
Serves: 5
Ingredients
olive oil
300g raw prawns, cleaned
400g chicken breast, diced 2cm chunks
1 small onion, thinly sliced
1 red capsicum, finely diced
1 tsp turmeric
1 1/2 tsp ground cumin
1 1/2 cups brown basmati rice
400g can crushed tomatoes
3 cups reduced-salt chicken stock
1 cup frozen peas
fresh flat-leaf parsley and lemon to garnish
Method
Step 1. Heat a large pan over medium-high heat. Add a splash of olive oil and the diced chicken. Cook for 3-4 minutes each side or until golden brown. Remove and place on a plate
Step 2. Add raw prawns and also cook until golden. Re-add chicken to pan once prawns are complete
Step 3. Add another small splash of olive oil, onion and capsicum. Cook, stirring, for 2-3 minutes or until soft
Step 4. Add turmeric, cumin, brown basmati rice, Italian tomatoes and chicken stock to pan. Stir until well combined. Bring to the boil. Reduce heat to low. Cover. Simmer for 15-18 minutes, stirring occasionally, or until rice is soft
Step 5. Remove the lid. Stir through cup of peas. Cook for another 4-5 minutes or until heated through and all liquid has been absorbed
Step 6. Garnish with parsley and a slices of lemon
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