My son Ted loves fish, especially prawns and my husband Howard doesn’t mind rice when it’s cooked in a tomato sauce. Howard isn’t so keen on fish but he doesn’t mind a prawn or two. The other day I was making my usual meal plan for the week and I was trying to decide what to eat on our fish night. For this I use the internet and I also draw from my own recipes on my blog.
As I was looking through my recipes I noticed my spicy prawn rice meal. I thought about how I could change this meal to make it slightly different. For Howard and I spice isn’t an issue, we love it. Ted is a little less keen on spicy food. He will eat it but if I make it too spicy he’s really not keen. Therefore I decided to remove the spice and just add herbs. The results were super tasty and everyone really enjoyed this dish.
- Sharp Knife
- Chopping board
- Frying pan
- Stirring spoon
- Vegetable peeler
- Cooked or uncooked prawns x 500g
- Onion x 1
- Garlic x 2 cloves
- Red pepper x 1
- Courgette x 1
- Tinned tomatoes x 1 400g tin
- Bone broth or chicken stock x 600mls
- Dried oregano x 1 tsp
- Tomato puree x 2 tbsps
- Tamari or soy sauce x 2 tbsps
- Rice x 300g
- Salt and pepper to taste
- Kale or spinach x 2 handfuls
- Peel the courgette and grate it.
- Cut the top from the pepper and remove the core.
- Slice the flesh of the pepper into 1/2 centimetre pieces.
- Peel the onion and garlic and slice these ingredients thinly.
- Wash the rice under the tap twice and set aside to drain through the colander.
- Put a large pan onto a high heat and add oil to the base of the pan.
- When the pan has heated up, add the onion and fry until they become translucent.
- Next add in the garlic and fry for a further few minutes.
- If the garlic starts to burn, turn the heat down and add a little bit of water from the kettle.
- Add in the peppers and the courgettes and fry these vegetables for a further few minutes.
- Put the rice in and fry until it becomes clear or see through.
- The rice only needs a minute or so and it should start to become clear.
- Pour in the tomatoes and stock.
- Put the tamari and the tomato puree in as well.
- Sprinkle in the dried mixed herbs and the salt and pepper to taste.
- Make sure the stock is two centimetres above the rice in the pan.
- To do this turn the spoon upside down and put the bottom in.
- It should wet the bottom of the spoon enough to see if it’s two centimetres.
- This trick work best with a wooden spoon.
- If not, add more water until you can see a two centimetre line on the wooden spoon.
- If it is, put the lid on and bring to the boil.
- Then turn the heat down and leave to simmer until all of the liquid has disappeared.
- Once the liquid has disappeared, remove the lid and add in the spinach or kale.
- Stir it around until it wilts into the rice.
- If using cooked prawns, remove the rice from the heat and add them in then serve.
- If using uncooked prawns, leave the pan on the heat and cook the prawns until they are pink (this should take around 3 – 5 minutes).
- Then remove from the heat, serve and enjoy.
Prawns in a Tomato Rice was a hit with Howard and Ted. Howard and Ted ate all of this meal and their plates were so clean I could have put them back in the cupboard. The meal is unfortunately not freezerable. Rice is one ingredient when it’s cooked that should not be reheated or frozen. This dish would need to be made on the day but it’s very easy and quick. Plus there’s only one pan to wash up too. However you decide to eat this dinner, as always, please enjoy. Thank you xxx