Mexican-Style Prawns & Rice

Mexican - Style Prawns and Rice

Ingredients:
40 grams butter, chopped
200 grams Coles Australian Diced Butternut Pumpkin
450 grams pkt microwavable basmati rice
400 grams can black beans, rinsed, drained
300 grams can corn kernels rinsed, drained
1/2 cup (60grams) frozen peas
2 spring onions, thinly sliced
500 grams Australian raw prawns, peeled leaving tails intact, deveined
2 tbs olive oil
1 tbs chilli paste
2 tsp ground cumin

Direction

1. Melt the butter in a large saucepan over medium-high heat. Add the pumpkin and cook, stirring, for 8mins or until just tender. Add the rice. Cook, stirring for 3 mins or until heated through.

2. Add the beans, corn, peas and spring onion to the pan. Cook, stirring for 3 mins or until heated through. Season.

3. Meanwhile, combine the prawns, oil, chilli paste and cumin in a medium bowl. Heat a large frying pan over high heat. Add the prawns and cook for 2 mins each side or until the prawns curl and change colour. Season.

4. Arrange prawns over the rice mixture.

Serves 4

Recipe from Coles Free Magazine November 2019