Mexican Prawns with Brown Rice and Quinoa
Photography by Josh Griggs.
Serve this speedy rice dish with crispy shallots, sliced green chilli, coriander or mint and lime wedges.
Serves: 4
INGREDIENTS
2 x 250-gram packets pre-cooked brown basmati rice with quinoa
1 tablespoon each olive oil and butter
4 spring onions, including tender green stems, sliced
2 cloves garlic, crushed
4 teaspoons Mexican spice seasoning (I used Culley’s)
350 grams raw, peeled prawns, thawed if frozen
½ cup boiling water
1 teaspoon sea salt
410-gram tin chickpeas, drained and rinsed
zest and juice 1 large lime
small handful coriander, chopped
METHOD
Cook the rice according to the packet instructions.
Heat the oil and butter in a large sauté pan. Add the spring onions, garlic and the spice seasoning and cook for 2 minutes. Add the prawns, turning to coat.
Pour in the boiling water, salt and the chickpeas and cook until the prawns are pink. Stir in the hot rice and cook for 2 minutes until all the flavours are combined. Add the lime zest and juice and the coriander and serve.
![Evelope icon](/_resources/themes/dish2020/images/envelope-icon.png)
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #116
Issue 116 of dish is a special 20th birthday collector’s edition! This gorgeous issue brings the party to you, featuring delectable birthday cakes with recipes supplied by guest chefs – from Al Brown’s simply delicious Chocolate Fondant Cake to Ben Bayly’s Opera Celebration Cake. From cakes to sensational drinks and nibbles, to a French bistro feast and Sarah and Claire’s top 20 winter recipes, the magazine is jam-packed with dishes to make at home. 20 years strong and ready to party – issue 116 is on sale NOW!