Tempting chicken & prawn paella

A quick and tasty variation on this Spanish favourite created by TV cook James Tanner

• Preparation: 6 mins
• Cooking: 8 mins
• Serves: 4

What you need:

• 2 x 250g Uncle Ben’s Express Golden Vegetable rice
• 300g x chicken fillets (cut in half across the breast)
• 150g x tiger prawns (fresh or frozen)
• 2 x cloves of minced garlic
• 1 x sliced small onion
• ½ x tsp turmeric
• ½ pint of chicken stock
• 1 x tbsp sunflower oil

What you do:

1. Heat a large non-stick frying pan on the stove top, add the oil, onion & garlic & cook for 1 minute. Next, add the chicken & turmeric & continue to cook for a further 2 minutes, making sure that the chicken is browned.
2. Open the Express rice packs and mix into the pan. Add the stock, mix well & bring to a gentle simmer. Put the lid on the pan & cook for 3 minutes.
3. Add the fresh prawns (or defrosted frozen prawns) & cover with a lid; continue to cook for a further 2 minutes.
4. Mix all the ingredients together, spoon into 4 serving bowls & serve.

Cook's tip:

Why not try… serving with Uncle Ben’s Express Savoury Chicken rice if you fancy something a little different

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