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Spanish Chicken & Prawn Rice Pilaf
minutes Stove Top
1 tbsp olive oil
1 onion, finely diced
200 g boneless chicken, sliced
3 cloves fresh garlic, peeled and sliced
1½ cups (240 g) basmati rice
2 tbsp tomato paste
1 Litre (4 cups) reduced salt chicken stock
12 (500 g) green prawns
1 cup fresh parsley leaves
1 lemon, quartered
Heat oil in a large frying pan or wok and fry onion, chicken,
McCormick Paprika Ground, Chilli Flakes, Turmeric Ground
and garlic for 3-4 minutes.
Add in rice and tomato paste then stir for a further 2 minutes and turn heat to low.
Add a cup of stock at a time to the pan and stir regularly until liquid soaks into the rice.Repeat with remaining stock until all used and rice is cooked.
Add prawns to the rice five minutes before serving. Once prawns are cooked through finish with parsley and season with a wedge of lemon.
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