Mexican-style Prawn Rice with Avocado Salsa

  • 15 Oct - 21 Oct, 2022
  • Mag The Weekly
  • Cookery


· 2 tablespoons olive oil

· 2 red onions, 1 chopped, 1 sliced

· 1-2 red chillies, chopped

· 240 g rice

· 400 g chopped tomatoes

· Fresh coriander

· 1 chicken stock pot

· Juice of 1 lemon, plus wedges to serve

· 300 g raw prawns

· 200 g green beans, tailed

· 1 ripe avocado, sliced


Heat the oil in a deep frying pan. Add the chopped onions, chillies and a pinch of salt, then fry for five minutes or until the onions are starting to soften. Stir in the rice, then add the chopped tomatoes, chopped coriander stalks and the stock pot. Add some cold water to the pan. Stir, then bring to the boil. Cover with the lid, then simmer over a low heat for 12-15 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. Then, poke in the prawns, then 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. Stir the avocado and coriander leaves into the onion, season to taste, then spoon over the top of the rice. Serve with lemon wedges.