Chicken & Prawn Brown Basmati Rice Paella

This ideal winter warming brown rice paella offers savoury, smoky flavours with chicken and prawns

Ready In: 40mins 

Serves: 5

Ingredients

• olive oil

• 300g raw prawns, cleaned

• 400g chicken breast, diced 2cm chunks

• 1 small onion, thinly sliced

• 1 red capsicum, finely diced

• 1 tsp turmeric

• 1 1/2 tsp ground cumin

• 1 1/2 cups brown basmati rice 

• 400g can crushed tomatoes

• 3 cups reduced-salt chicken stock

• 1 cup frozen peas

• fresh flat-leaf parsley and lemon to garnish 

Method

Step 1. Heat a large pan over medium-high heat. Add a splash of olive oil and the diced chicken. Cook for 3-4 minutes each side or until golden brown. Remove and place on a plate

Step 2. Add raw prawns and also cook until golden. Re-add chicken to pan once prawns are complete

Step 3. Add another small splash of olive oil, onion and capsicum. Cook, stirring, for 2-3 minutes or until soft

Step 4. Add turmeric, cumin, brown basmati rice, Italian tomatoes and chicken stock to pan. Stir until well combined. Bring to the boil. Reduce heat to low. Cover. Simmer for 15-18 minutes, stirring occasionally, or until rice is soft

Step 5. Remove the lid. Stir through cup of peas. Cook for another 4-5 minutes or until heated through and all liquid has been absorbed

Step 6. Garnish with parsley and a slices of lemon

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