Ready In: 40mins
Serves: 5 Ingredients
olive oil
300g raw prawns, cleaned
500g chicken breast, diced
1 small bunch green shallots, 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
2 1/2 cups reduced-salt chicken stock
1 cup frozen peas
fresh flat-leaf parsley and lemon to garnish
Method
Step 1. Heat a large heavy-based frying pan over medium-high heat. Add a splash of olive oil and 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, shallots 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 12-15 minutes, stirring occasionally, or until rice is soft
Step 5. Remove the lid. Stir through cup of peas. Cook for another 1-2 minutes or until heated through
Step 6. Garnish with parsley and a side of lemon. Enjoy xo
Use hashtags #LLMealPrep, #LadyLolas and tag @lady.lolas when you try one of my recipes or share an image of your meal prep on social media, so that I can feature you on my Instagram story
Subscribe to Lady Lolas to receive updates when my new blogs and recipes are uploaded.