Garlic-Infused Prawn Rice

Ingredients

• 300g long-grain white rice, rinsed
• 700ml hot low‑FODMAP chicken or fish stock
• 100g frozen peas, defrosted
• 400g king prawns, peeled and deveined
• 1 red pepper, diced
• 1 medium carrot, finely diced
• 2 tbsp garlic‑infused olive oil
• 1 tsp smoked paprika
• 2 tbsp spring onion green tops, thinly sliced
• 2 tbsp fresh parsley, chopped
• 1 lemon, zest and juice
• sea salt and freshly ground black pepper, to taste
• Crusty bread, to serve
• Simple green salad, to serve

Method

1. Put the rinsed rice in a medium saucepan with the hot stock, bring to a gentle boil, then reduce to a low simmer, cover and cook for 12–15 minutes until the rice is tender and the liquid absorbed. Remove from the heat and leave covered for 5 minutes so the rice steams to a light, fluffy texture.
2. While the rice cooks, heat 1 tbsp of the garlic-infused oil in a large frying pan over a medium-high heat. Add the diced carrot and red pepper and sauté for 4–5 minutes until softened but still with a little bite.
3. Push the veg to one side, add the remaining 1 tbsp garlic oil, and fry the prawns with the smoked paprika for 2–3 minutes until they turn pink and are just cooked through — they should feel springy and opaque.
4. Stir the peas into the prawns and veg to warm through for 1 minute, then remove from the heat so the prawns don't overcook. Season lightly with salt and pepper.
5. Fluff the rice with a fork and gently fold the prawn and vegetable mix through, adding the lemon zest and juice to lift the flavours along with the chopped parsley and spring onion tops for freshness.
6. Check the seasoning and serve immediately, with extra lemon wedges, crusty bread and a simple green salad alongside.