Ingredients

• 1 tbsp olive oil
• 100g (3 1/2oz) chorizo, sliced
• 150g (5oz) raw king prawns
• 1 x 250g pack cooked basmati rice
• 150g cherry tomatoes, halved
• 5 spring onions, finely sliced
• small bunch flat-leaf parsley, finely chopped

Method

1. Heat the olive oil in a frying pan over a medium heat. Add the chorizo and cook for 5 minutes, or until golden.
2. Add the prawns and cook for 1-2 minutes, or until just pink.
3. Stir in the rice, tomatoes and spring onions. Leave to cook over a low heat for 10-12 minutes, until a golden crust forms on the bottom of the pan and the tomatoes have softened a little.
4. Break up the rice with a fork and season to taste. Scatter over the parsley and serve.