A Perfect Pantry

INGREDIENTS

• 2 tbsp olive oil
• 1 chorizo sausage, thinly sliced
• 2 cloves garlic, minced
• 1 onion, diced
• 1 red capsicum, diced
• 1 green capsicum, diced
• 1 tsp smoked paprika
• 200g long grain rice
• 500ml tomato passata
• 1 ¾ cup chicken stock
• ½ tsp chilli flakes
• 400g green prawns, peeled
• ¼ cup parsley, roughly chopped, to serve

DIRECTIONS

1. Heat the electric Wok to heat setting 10 for 3 minutes and then add the peanut oil and cook the chorizo for 1 minute or until golden brown. Remove from the wok and set aside.
2. Add the garlic and onion to the wok and cook for 2 minutes. Add the capsicums and paprika and stir to combine, cook for a further 3 minutes
3. Add the rice, passata, 1 ½ cups chicken stock and chilli flakes and allow to simmer on heat setting 4 for 15 minutes, stirring every few minutes.
4. Add ¼ cup chicken stock and lower the temperature to heat setting 2 for 5 minutes.
5. Stir through the prawns and place the lid on top for 5 minutes.
6. Serve with parlsey.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Essentials Wok