Mexican-style prawns and rice recipe

Mexican-style prawns and rice recipe

By

The whole family will love this Mexican-style prawns and rice. Its ready in under 30 minutes, but were sure it will be gobbled up in half that time!

The ingredient of Mexican-style prawns and rice recipe

  1. 40g butter, chopped
  2. 200g Coles Australian Diced Butternut Pumpkin
  3. 450g pkt microwavable basmati rice
  4. 400g can black beans, rinsed, drained
  5. 300g can corn kernels, rinsed, drained
  6. 1/2 cup (60g) frozen peas
  7. 2 spring onions, thinly sliced
  8. 500g Australian raw prawns, peeled leaving tails intact, deveined
  9. 2 tbs olive oil
  10. 1 tbs chilli paste
  11. 2 tsp ground cumin

The instruction how to make Mexican-style prawns and rice recipe

  1. Melt the butter in a large saucepan over medium-high heat. Add the pumpkin and cook, stirring, for 8 mins 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.

Nutritions of Mexican-style prawns and rice recipe

calories: 583.638 calories
calories: 25 grams fat
calories: 8 grams saturated fat
calories: 61 grams carbohydrates
calories: 7 grams sugar
calories:
calories: 28 grams protein
calories:
calories: 1427 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

You may also like