Change up your weeknight routine with this quick and easy 30 minute meal.
The ingredient of Green Mexican rice with prawns
- 24 peeled green prawns, tails intact
- 1 u20442 x 262g btl medium peri peri marinade
- 60g baby spinach leaves
- 1 fresh green chilli, halved, coarsely chopped
- 1 cup fresh coriander leaves, plus extra, to serve
- 1 lime, rind finely grated, cut into wedges
- 60ml (1 u20444 cup) water
- 1 1 u20442 tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 1 garlic clove, crushed
- 450g pkt microwave long-grain white rice
- 400g can black beans, rinsed, drained
The instruction how to make Green Mexican rice with prawns
- Combine prawns and peri peri marinade in a shallow glass or ceramic dish. Cover and place in the fridge to marinate.
- Meanwhile, place spinach, chilli, coriander, lime rind and water in a food processor and process until finely chopped. Season well. Heat 1 tablespoon oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Add the rice, black beans and spinach mixture. Stir to combine. Cook, stirring occasionally, for 5 minutes or until well combined and warmed through.
- Heat the remaining oil in a small frying pan over medium heat. Add prawn mixture. Cook, stirring, for 5 minutes or until the prawns are just cooked through.
- Place prawns on top of the rice mixture and top with the extra coriander leaves. Squeeze over lime wedges before serving.
Nutritions of Green Mexican rice with prawns
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