Chorizo rice in black skillet

By Michael Van de Elzen

Serves 4

Prep time: 5 mins
Cooking time: 10 mins


  • 1/2 cup sliced chorizo
  • 1 cup sliced red pepper
  • 1 punnet cherry tomatoes, cut in half
  • 1 Tbsp cooking oil
  • 1 tsp smoked paprika, sweet
  • Salt to taste
  • 125g (3/4 cup) raw prawns
  • 2 cups cooked brown rice
  • ½ cup vegetable stock
  • ½ medium-sized cucumber, skin removed and peeled into ribbons
  • ½ lemon
  • Handful fresh coriander leaves

Heat olive oil in a large heavy-based frying pan over a medium-high heat. Add chorizo, red pepper and cherry tomatoes to the pan and sauté for 2 minutes. Add paprika, salt and prawns, then toss to coat evenly. Add the cooked brown rice, then add stock. Continue to cook for 3-4 minutes, stirring frequently.

Divide between two serving dishes and arrange cucumber ribbons on top. Finish with a squeeze of lemon juice and coriander leaves.