2 tspns MCT Oil
1 Onion finely diced
1 clove garlic, very finely chopped
2 Roma tomatoes, cut into 1cm dice
1/4 cup long grain rice
500 ml salt reduced chicken stock
180g green prawns (peeled and de-viened)
Chili sauce to taste
1/3 cup frozen peas rinsed
lemon wedges to serve
Heat oil in a small, heavy based frying pan over moderate heat. Cook onion and garlic for 3
minutes, stirring until soft. Add tomato, cook for 3 minutes. Add rice, cook for 2 minutes
until grains are well coated and opaque. Heat stock in a microwave safe jug on high for 1
minute until hot. Pour over rice. Simmer uncovered for 10 minutes. Arrange prawns over
rice. Reduce heat and cover. Simmer gently for 10 minutes. Add peas and chili taste to
taste. Heat through. Season with black pepper. Serve with lemon wedges
1 Onion finely diced
1 clove garlic, very finely chopped
2 Roma tomatoes, cut into 1cm dice
1/4 cup long grain rice
500 ml salt reduced chicken stock
180g green prawns (peeled and de-viened)
Chili sauce to taste
1/3 cup frozen peas rinsed
lemon wedges to serve
Heat oil in a small, heavy based frying pan over moderate heat. Cook onion and garlic for 3
minutes, stirring until soft. Add tomato, cook for 3 minutes. Add rice, cook for 2 minutes
until grains are well coated and opaque. Heat stock in a microwave safe jug on high for 1
minute until hot. Pour over rice. Simmer uncovered for 10 minutes. Arrange prawns over
rice. Reduce heat and cover. Simmer gently for 10 minutes. Add peas and chili taste to
taste. Heat through. Season with black pepper. Serve with lemon wedges
Little Leakers
Spicy Prawn Paella
