Ingredients
- British Smoked Sliced Ham 100g
- Cayenne Pepper 3g
- Copped Tomatoes 400g
- Dried Oregano 6g
- Easy Cook Long Grain Rice 200g
- Gluten Free Vegetable Bouillion Paste 30g
- Paprika 6g
- Pure Olive Oil 20ml
- Worcestershire Sauce 5ml
- Old Bay Seasoning 10g
- Onion Powder 6g
- Tabasco Pepper Sauce 4ml
- Raw Peeled Deveined Prawns 16
- Green/ White Celery 40g
- Mixed capsicum Peppers 1
- Large Pre- packed Onion 30g
- Fresh Flat Leaf Parsley 20g
Method
- Heat 1 tablespoon of oil in a large saucepan over medium heat. Cook the onion, stirring, for 3 to 4 minutes until softened. Add celery, capsicum, onion powder, paprika and oregano, then cook for 3 minutes or until fragrant. Add the rice and toss for 1 to 2 minutes until coated in oil.
- Stir in the stock, tomato, Worcestershire and Tabasco sauces, then season. Bring to a simmer, then reduce the heat to medium- low, cover and cook for 15 minutes or until rice is tender. Stir through ham and parsley for 2 to 3 minutes to warm through.
- Heat the remaining 2 teaspoons of oil in a pan over high heat, season the prawns with cayenne and salt, then cook for a minute each side or until just cooked. Serve with the rice and green leaves.
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