Method

• Heat the oil in a fairly large frying pan and sauté the onion and red pepper for 1 minute
• Then lower the heat and cook, covered, for around 10 minutes or until softened
• Add the garlic and cook for 1 minute
• Increase the heat and sauté the diced chicken for 2 to 3 minutes or until the chicken turns white
• Add the paprika and the rice and cook gently for 2 minutes
• Meanwhile, pour 500ml of boiling water into a jug and add the stock cube. Stir until dissolved
• Add the chopped tomatoes and stock to the pan
• Give it a quick stir and add the chilli flakes
• Cover and cook over a low heat for 12–15 minutes or until the rice is tender
• Add the prawns for the last 2 to 3 minutes. Finally, stir in the chopped spring onion
• Heat in the oven for 20 minutes
• Serve and enjoy!