Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Oil |
| 1 \N | Stick celery; sliced |
| 225 grams | Rice; (8 oz) |
| 4 teaspoons | Schwartz Creole Seasoning |
| ½ teaspoon | Schwartz Garlic Granules |
| 1 \N | 230 gram tin chopped tomatoes; (8 oz) |
| 300 millilitres | Chicken stock; (1/2 pint) |
| 1 bunch | Spring onions; chopped |
| 225 grams | Cooked; peeled prawns, |
| \N \N | ; defrosted if frozen |
| \N \N | ; (8 oz) |
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.