Green Mexican rice with prawns

Green Mexican rice with prawns

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Change up your weeknight routine with this quick and easy 30 minute meal.

The ingredient of Green Mexican rice with prawns

  1. 24 peeled green prawns, tails intact
  2. 1 u20442 x 262g btl medium peri peri marinade
  3. 60g baby spinach leaves
  4. 1 fresh green chilli, halved, coarsely chopped
  5. 1 cup fresh coriander leaves, plus extra, to serve
  6. 1 lime, rind finely grated, cut into wedges
  7. 60ml (1 u20444 cup) water
  8. 1 1 u20442 tablespoons extra virgin olive oil
  9. 1 brown onion, finely chopped
  10. 1 garlic clove, crushed
  11. 450g pkt microwave long-grain white rice
  12. 400g can black beans, rinsed, drained

The instruction how to make Green Mexican rice with prawns

  1. Combine prawns and peri peri marinade in a shallow glass or ceramic dish. Cover and place in the fridge to marinate.
  2. 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.
  3. 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.
  4. 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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