- 2 teaspoons olive oil
- 2 (260g total) chorizo sausages, sliced
- 1 medium red onion, halved, thinly sliced
- 2 garlic cloves, crushed
- 2 teaspoons smoked paprika
- 2 cups Roasted capsicum (see notes), thinly sliced
- 4 cups Fresh tomato sauce (see related recipe)
- 750g medium green king prawns, peeled, deveined, tails intact
- 3 cups Pea and green onion rice (see notes)
- Chopped fresh flat-leaf parsley leaves, to serve
- Lemon wedges, to serve
- Step 1Heat oil in a large frying pan over medium-high heat. Add chorizo. Cook, stirring, for 5 minutes or until browned. Transfer to a plate lined with paper towel.
- Step 2Add onion. Cook, stirring, for 3 minutes or until onion is softened. Add garlic and paprika. Cook, stirring, for 1 minute or until fragrant. Add capsicum. Cook, stirring, for 2 minutes. Stir in tomato sauce. Bring to boil.
- Step 3Reduce heat to medium. Add prawns. Cook, stirring, for 3 to 5 minutes or until prawns have just changed in colour. Add rice. Stir gently. Cook for 3 to 5 minutes or until rice is heated through and prawns are cooked. Season with salt and pepper. Sprinkle with parsley. Serve with lemon wedges.
- Low carb
- Lower gi
Kim’s tips: Reserve 11/2 cups Mexican mince mixture for burrito recipe. Keep Mexican mince mixture in fridge for 3 days or freeze in an airtight container for up to 1 month.
Recipe for roasted capsicum.
Recipe for pea and green onion rice.
Recipe for fresh tomato sauce.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas