Name: Healthy Spanish Rice and Prawn One-Pot Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tbsp extra virgin olive oil; 1 medium red onion, finely chopped; 2 medium bell peppers (one red, one yellow), chopped; 3 cloves garlic, minced; 1 1/2 tsp smoked sweet Spanish paprika; 1 cup quick-cooking long-grain brown rice; 1 can (14 oz) diced tomatoes, no salt added; 2 cups low-sodium vegetable broth; 1 lb raw prawns, peeled, deveined, and tails removed; 1/2 cup frozen green peas; 1/4 cup fresh flat-leaf parsley, chopped; 1 lemon, cut into wedges

Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped red onion and bell peppers, and sauté for 5 to 6 minutes until the vegetables begin to soften and the onion turns translucent.

Stir in the minced garlic and smoked sweet paprika, cooking for about 1 minute until highly fragrant. Be careful not to let the garlic burn, as this can introduce a bitter taste to the light broth.

Add the quick-cooking brown rice to the skillet, stirring constantly for 2 minutes to toast the grains slightly and coat them with the aromatic oil and spices.

Pour in the canned diced tomatoes with their juices and the low-sodium vegetable broth, stirring well to combine and scrape up any browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 20 to 22 minutes until the rice is tender and most of the liquid is absorbed.

Uncover the pan and gently fold in the raw prawns and frozen green peas. Cover again and cook for an additional 4 to 5 minutes, just until the prawns turn pink and opaque and the peas are bright green and heated through.

Remove the pan from the heat and let it stand, covered, for 2 minutes to let the flavors meld. Garnish with fresh chopped parsley and serve directly from the pot with lemon wedges on the side for squeezing.