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Low FODMAP Recipe: Spanish Rice and Prawn


1 red  pepper, deseeded and sliced

50g chorizo, sliced

1 tbsp  garlic oil

1 tbsp chives

1 tbsp olive oil

250g easy cook basmati rice (we used Tilda)

400g can chopped tomatoes

200g raw, peeled prawns, defrosted if frozen


Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the peppers and chorizo  in the oil over a high heat for 3 mins. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.

Uncover, then stir – the rice should be almost tender. Stir in the prawns, garlic oil and chives with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.

Recipe from Good Food magazine, August 2009