Carvavanners, Campers or Rvers Rice Recipe

Name: Carvavanners, Campers or Rvers Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 garlic cloves, crushed; 1 small red chile, finely chopped (mine was a Serrano); 1 large onion, finely chopped; 200 g chorizo sausage, finely chopped; 300 g diced chicken (I used thigh meat); 1 ½ cups rice (I had to use long grain); ¼ teaspoon saffron (optional); 1 teaspoon smoked paprika (optional); 2 teaspoons sweet paprika; ¼ teaspoon thyme; 1 teaspoon black pepper; 2 teaspoons chicken stock powder; ½ cup white wine; 2 cups boiling water; 1 (400 g) can crushed tomatoes; 1 tablespoon tomato paste; 1 cup frozen peas (defrosted); ½ cup corn; 100 g raw prawns (large raw shrimp); coriander (optional); Tabasco sauce (optional); lemon wedge (optional)

Servings: persons

2 tablespoons olive oil
3 garlic cloves, crushed
1 small red chile, finely chopped (mine was a Serrano)
1 large onion, finely chopped
200 g chorizo sausage, finely chopped
300 g diced chicken (I used thigh meat)
1 ½ cups rice (I had to use long grain)
¼ teaspoon saffron (optional)
1 teaspoon smoked paprika (optional)
2 teaspoons sweet paprika
¼ teaspoon thyme
1 teaspoon black pepper
2 teaspoons chicken stock powder
½ cup white wine
2 cups boiling water
1 (400 g) can crushed tomatoes
1 tablespoon tomato paste
1 cup frozen peas (defrosted)
½ cup corn
100 g raw prawns (large raw shrimp)
coriander (optional)
Tabasco sauce (optional)
lemon wedge (optional)

1
Heat the oil and cook the garlic, onion, chilli and chorizo gently for about 10 minutes or until onion is soft and fat has run from chorizo.
2
Add the chicken and cook, stirring until the chicken has changed colour and turned white.
3
Add the rice and spices (I add the stock powder along with the spices) and cook stirring until the rice is well coated with the spices and oil and heated through.
4
Add the wine, water, tomatoes and tomato paste, stir well; bring to the boil, then return to a simmer with the lid on for about 15 minutes.
5
Stir from time to time.
6
Add the peas and corn and cook a further 10 minutes.
7
Stir occasionally and add more water if you think it needs it.
8
Add the prawns and cook a further 5 minutes or until done to your liking.
9
Allow to stand a couple of minutes covered before serving.
10
We ate ours with chopped fresh coriander, Tabasco and a squeeze of lemon to finish.

1717

kcal

Calories

132

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 garlic cloves, crushed, 1 small red chile, finely chopped (mine was a Serrano), 1 large onion, finely chopped, and more.

Yes, Carvavanners, Campers or Rvers Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carvavanners, Campers or Rvers Rice

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