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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)

Published: 31 Jan 06
Updated: 18 Mar 24

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.

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)

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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.