Mexican-style Prawn Rice with Avocado Salsa

  • 04 Sep - 10 Sep, 2021
  • Mag The Weekly
  • Cookery


· 2 tablespoons olive oil

· 2 red onions, 1 chopped, 1 sliced

· 3-4 red chillies

· 240 g basmati rice

· 400 g chopped tomatoes

· 20 g fresh coriander

· 1 chicken or vegetable stock pot

· Juice of 1 lemon, plus wedges to serve

· 300 g raw prawns

· 200 g green beans

· 1 sliced ripe avocado


Heat the oil in a deep, heavy-based frying pan with a lid. Add the chopped onions, chillies and a pinch of salt, then fry for five minutes or until the onions are soften. Stir in the rice; add the chopped tomatoes, chopped coriander stalks and the stock pot. Take a tin of cold water and add to the pan. Stir, and then bring to boil. Cover with the lid, simmer over a low heat for 15 minutes until the rice is almost tender and most of the liquid has been absorbed. Put the sliced onion in a bowl with the lemon juice. Season with salt and set aside. Once the rice is tender, poke in the prawns, scatter the green beans over the top. Cover again and simmer until the rice is tender and the prawns and beans are cooked through. Take off the heat and leave for a few minutes with the lid on. Stir in the avocado and coriander leaves into the onion, season to taste, then spoon over the rice. Serve with lemon wedges for squeezing over.