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Mexican-style prawns and rice recipe
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Prep Time:
12 minutes
Cook Time:
12 minutes
Total Time:
24 minutes
Quick and delicious Mexican-style prawn and rice dish - a family favorite ready in under 30 minutes!
Ingredients:
  • 40g butter, chopped
  • 200g Diced Butternut Pumpkin
  • 450g pkt microwavable basmati rice
  • 400g can black beans, rinsed, drained
  • 300g can corn kernels, rinsed, drained
  • 60g pea
  • 2 spring onions, thinly sliced
  • 500g Australian raw prawns, peeled leaving tails intact, deveined
  • 20.00 ml chilli paste
Instructions:
  • In a large saucepan over medium-high heat, melt the butter until sizzling. Stir in the pumpkin and cook for about 8 minutes until just tender. Then add the rice and continue stirring for about 3 minutes until heated through.
  • Combine the beans, corn, peas, and spring onion in the pan. Stir and cook for 3 minutes until everything is heated through. Season to taste.
  • In a medium bowl, mix the prawns with oil, chilli paste, and cumin. Heat a large frying pan over high heat. Cook the prawns for 2 minutes on each side until they curl and change color. Season with salt and pepper.
  • Place the prawns evenly on top of the rice mixture.

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