Mexican Prawns with Brown Rice and Quinoa

, from Issue #83. March, 2019
Photography by Josh Griggs.
Mexican Prawns with Brown Rice and Quinoa

Serve this speedy rice dish with crispy shallots, sliced green chilli, coriander or mint and lime wedges.

Serves: 4


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


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.