Spanish Wild Rice

Preparation:

Preparation: Put the rice in a saucepan with 40 cl of lightly salted water. Bring to a boil, cover and cook over low heat for 45 minutes. Meanwhile, wash the prawns and cut the pepper into pieces. Heat two tablespoons of oil in a large frying pan, add the minced garlic and the sliced onion and sauté over low heat. Raise the heat, pour the prawns and sauté them until they are golden brown. Season with salt, add the pepper, the chillies cut in half, the orange juice and the wine. Continue cooking for 5 minutes, over high heat, stirring. Distribute the rice on the plates with the hot prawns and the cooking juices, sprinkle with the chopped parsley and serve.