Mexican-style prawn rice with avocado salsa
- April 2019
- Serves 4
- Hands-on time 30 min
This Mexican-style prawn rice dish is rich in Vitamins E, K and B12 making it an easy and healthy meal for busy weeks.
Check out our paprika prawn rice too for extra smoky flavour.
- 15.5g (3g saturated)
- 57g (7.5g sugars)
- 2 tbsp olive oil
- 2 small red onions, 1 chopped, 1 sliced
- 1-2 red chillies, chopped
- 240g basmati rice
- 400g tin chopped tomatoes
- 20g fresh coriander, stalks and leaves chopped separately
- 1 chicken or vegetable stock pot (we used Knorr)
- Juice of 1 lemon, plus wedges to serve
- 300g sustainable peeled raw prawns
- 200g green beans, tailed
- 1 large ripe avocado, sliced
- Heat the oil in a deep, heavy-based frying pan or shallow casserole with a
lid. Add the chopped onions, chillies and a pinch of salt, then fry for 5-6 minutes or until the onions are starting to soften.
- Stir in the rice, then add the chopped tomatoes, chopped coriander stalks and the stock pot. Fill the empty tomato tin with cold water and add to the pan. Stir, then bring to the boil. Cover with the lid, then simmer over a low heat for 12-15 minutes until the rice is almost tender and most of the liquid has been absorbed.
- Put the sliced onion in a bowl with the lemon juice. Season with salt and set aside.
- Once the rice is almost tender, poke in the prawns, then scatter the green beans over the top. Cover again and simmer for another 8 minutes or until the rice is tender and the prawns and beans are cooked through. Take off the heat and leave for a few minutes with the lid on.
- Stir the avocado and coriander leaves into the onion, season to taste, then spoon over the top of the rice. Serve with lemon wedges for squeezing over.
Swap the avocado for feta, swap the chilli for fennel seeds or add an Indian or a Mexican spice blend.
Rate & review