Heat the oil in a large saucepan over moderate heat. Add the spring onions and garlic and fry for 1 minute or until soft. Add the celery and capsicums and cook for 5 minutes or until the capsicums are crisp-tender. Stir in the chorizo.
Add the rice, stirring to coat. Add the stock, 1 3/4 cups water, the thyme and black pepper, and bring to the boil. Reduce to a simmer, cover and cook for 17 minutes or until the rice is tender. Stir in the prawns, cover and cook for 3 to 4 minutes or until the prawns are firm and pink.
Did you know?
*When rice kernels are milled to produce white rice, the bran and germ are polished away. The main advantage of brown rice over white is that it retains its bran, which gives brown rice a superior fibre content. *Soaking brown rice overnight can cut the cooking time in half. The key to conserving the B vitamins is to soak the rice in the measured amount of cold water, and then to cook the rice in the same water.