Serves 4

Time to table 30 mins
Ingredients

30ml or two tablespoons of sunflower oil
1 onion, sliced
1 red pepper, halved, seeded and sliced
1 yellow pepper, halved, seeded and sliced
50g or 2 ounces of chorizo, sliced
2 garlic cloves, crushed
250g or 90z of long grain or basmati rice
400g can of chopped tomatoes
500ml or 17 floz of hot vegetable stock
450g or 1lb of raw peeled tiger prawns
125g or 4oz of frozen peas
Salt and ground black pepper
Chopped, fresh flat leaf parsley, to garnish

Method

Heat the oil in the open pressure cooker, add the onion and fry for 3 minutes.

Add the peppers, chorizo and garlic, and cook for 2 minutes, stirring once or twice.

Stir in the rice, chopped tomatoes and hot stock. Stir thoroughly to remove any sediment from the base of the cooker.

Fit the lid and lock by aligning the handles. Align the hook of the pressure limiting valve with the alignment indicators. Bring to pressure and cook for 5 minutes.

Release the steam naturally and then remove the pressure limiting valve.

Press down the safety lock button and unlock the lid. Stir in the prawns and peas and cook in the open cooker for 2-3 minutes, until the peas are hot and the prawns turn pink.

Season with salt and black peppers. Garnish with chopped flat leaf parsley

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