ONE POT RICE DISHES RECIPES

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SPANISH RICE & PRAWN ONE-POT RECIPE | BBC GOOD FOOD



Spanish rice & prawn one-pot recipe | BBC Good Food image

A fast and easy meal filled with Mediterranean holiday flavours

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Total Time 20 minutes

Prep Time 4 minutes

Cook Time 16 minutes

Yield 4

Number Of Ingredients 8

1 onion, sliced
1 red and 1 green pepper, deseeded and sliced
50g chorizo, sliced
2 garlic cloves, crushed
1 tbsp olive oil
250g easy cook basmati rice (we used Tilda)
400g can chopped tomato
200g raw, peeled prawns, defrosted if frozen

Steps:

  • Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 3 mins. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.
  • Uncover, then stir – the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.

Nutrition Facts : Calories 356 calories, FatContent 7 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 59 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 4 grams fiber, ProteinContent 19 grams protein, SodiumContent 0.85 milligram of sodium

ONE-POT QUINOA WITH SPICY SAUSAGE RECIPE - BETTYCROCKER.COM



One-Pot Quinoa with Spicy Sausage Recipe - BettyCrocker.com image

Try this protein-packed dinner made in one pot, with quinoa and all your favorite Mexican flavors.

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 35 minutes

Yield 8

Number Of Ingredients 16

1 lb lean spicy Italian turkey sausage, casings removed
2 teaspoons olive oil
1 small onion, coarsely chopped (about 1/2 cup)
1 medium red bell pepper, coarsely chopped (1 cup)
1 medium green bell pepper, coarsely chopped (1 cup)
2 cloves garlic, finely chopped
1 package (12 oz) uncooked quinoa, rinsed, drained (2 cups)
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 1/2 cups frozen whole kernel corn
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper (cayenne)
1 cup shredded reduced-fat Mexican cheese blend (4 oz)
1 large tomato, seeded, chopped (1 cup)
1/2 cup chopped fresh cilantro

Steps:

  • In 5-quart nonstick Dutch oven, cook and coarsely crumble sausage over medium heat until no longer pink. Drain; transfer to large bowl. Cover with foil; set aside.
  • Wipe out Dutch oven with paper towel. Add oil; heat over medium heat until shimmering. Add onion; cook about 3 minutes, stirring frequently, until softened. Add bell peppers and garlic; cook 3 to 4 minutes longer, stirring occasionally, until softened. Using slotted spoon, transfer vegetables to bowl with sausage; replace foil, and set aside.
  • Wipe out Dutch oven. Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant. Slowly stir in broth, corn, cumin, chili powder, salt and ground red pepper. Heat to simmering over high heat, stirring occasionally. Cover; reduce heat. Simmer 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked. Stir in sausage and vegetable mixture; heat until hot.
  • Remove from heat; stir in cheese. Top with tomato and cilantro.

Nutrition Facts : Calories 350 , CarbohydrateContent 39 g, CholesterolContent 40 mg, FatContent 1 , FiberContent 5 g, ProteinContent 21 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 890 mg, SugarContent 6 g, TransFatContent 0 g

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