Home > Prawn recipes > Quick prawn, pea and bacon rice

Quick prawn, pea and bacon rice

Name: Quick prawn, pea and bacon rice
Yield: Serves 2
Cuisine: British recipes
Ingredients: 450ml vegetable stock; 1 tbsp olive oil; 6 rashers streaky bacon, chopped; 125g long grain rice; Finely grated zest of 1 lemon; 100g frozen peas; 150g large, cooked and peeled prawns; Lemon wedges, to serve (optional)

Easy
February 2006

Easy
February 2006

Test kitchen approved

Serves 2
Ready in 20 minutes

Create a speedy rice dinner, with zesty prawns, fresh peas and salty bacon, in just 20 minutes. It’s a simple paella-inspired recipe but without any fuss and ready in no time at all.

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Ingredients

450ml vegetable stock
1 tbsp olive oil
6 rashers streaky bacon, chopped
125g long grain rice
Finely grated zest of 1 lemon
100g frozen peas
150g large, cooked and peeled prawns
Lemon wedges, to serve (optional)

Method

Make up the stock. Heat the oil in a wide, deep frying pan over a high heat. Add the bacon and cook for 2-3 minutes until golden. Remove with a slotted spoon and set aside. Tip away most of the fat from the pan, then return the pan to a medium heat.
Stir in the rice and zest. Cook for 30 seconds, then stir in the stock. Cover and simmer for 8 minutes, stirring occasionally.
Stir in the peas, cook for 3 minutes, then stir in the prawns. Cook for 2 minutes, until the prawns are heated through and the rice is cooked.
Stir in the bacon and season to taste. Divide between plates and serve with the lemon wedges, if you like.