Ingredients: (Serves 4)

2 tbsp olive oil

350g/12oz prawns

2 onions, chopped

4 cloves garlic, chopped

160g/5½ oz rice

450ml/ ¾pt hot water

1 vegetable stock cube

800g/1 lb 12oz frozen spinach, thawed

2 tbsp lemon juice

140g/5oz sour cream

Salt, pepper

Method:

1. Heat the oil in a large pan and fry prawns for a few mins until cooked through. Then remove from pan.

2. Add onion to the pan and cook for 4 mins, then add garlic and cook for a further minute, stirring continuously.

3. Add rice and cook for a minute, stirring continuously, then add the spinach.

4. Dissolve the stock cube in the hot water and pour into the pan. Cover and cook on a low heat for 15-20 mins until the rice is tender.

5. When the rice is cooked stir in the prawns, lemon juice and sour cream and heat through.

6. Season to taste and serve.