| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1 |
|
Stick celery; sliced |
| 225 |
g |
Rice; (8 oz) |
| 4 |
ts |
Schwartz Creole Seasoning |
| 1/2 |
ts |
Schwartz Garlic Granules |
| 1 |
|
230 gram tin chopped tomatoes; (8 oz) |
| 300 |
ml |
Chicken stock; (1/2 pint) |
| 1 |
bn |
Spring onions; chopped |
| 225 |
g |
Cooked; peeled prawns, |
|
|
; defrosted if frozen |
|
|
; (8 oz) |
INSTRUCTIONS
Heat the oil in a large frying pan and fry the celery and rice for 1
minute. Add the Creole Seasoning and Garlic. Stir in the tomatoes and
chicken stock. Bring to the boil. Cover and simmer gently for 15 minutes.
Add the spring onions and prawns and cook for a further 5 minutes or until
the water has been absorbed and the rice is tender.
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