Description
An easy, student-friendly one pot that is great for using up leftovers.
Ingredients
Scale
- (1/4 Cup) White Rice
- 250ml (1 Cup) Boiling Water
- 1 Small, or 1/2 a regular White Onion, roughly chopped
- 1 Large Handful Cherry Tomatoes, halved
- 1/2 tbsp Olive Oil
- 1/2 Red Bell Pepper, cut into medium chunks
- 1 Small Garlic Clove, crushed
- 1/2 tbsp Paprika (hot, mild, smoked or unsmoked depending on personal preference)
- 1/2 tsp Dried Oregano
- 1 Large Handful Flat Leaf Parsley, roughly chopped
- Freshly Ground Sea Salt & Black Pepper
Instructions
- Rinse the rice to remove excess starch in a small sieve. The water should appear milky at first, but then run clear. Transfer to a small saucepan with the rest on the ingredients except for the water and parsley. A few good grinds of salt and pepper should be good for now.
- Stir well so everything is coated and add the water.
- Cook on a medium to low heat for about 10-15 minutes, depending on how long your rice takes to cook (have a look at the back of the pack for some indication). Cook with the lid on, stirring occasionally until all the liquid has gone and you are left with a thick sauce. The rice will begin to stick to the bottom of the pan a bit in the last 5 minutes or so; don’t worry. Any slightly brown bits give it a bit more flavour; just give it a good scrape and stir.
- At this point you should add the frozen prawns and any leftover cooked meat to heat through.
- Remove from the heat and stir in the parsley, seasoning again to taste.