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Mexican rice with chicken and prawns

  • Time to make: 50 mins
  • Serving: 6 people
Ratings: 4.8
Ingredients

Ingredients

  • olive spray oil
  • 8 small chicken drumsticks, skin removed
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 red capsicum, diced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon paprika
  • 1 cup long-grain white rice
  • 400g can diced Italian tomatoes
  • 2 cups reduced-salt chicken stock
  • 12 raw prawns, peeled, de-veined
  • 1 cup frozen peas
  • ½ cup flat-leaf parsley, roughly chopped
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Spray a non-stick frying pan with oil. Cook 4 drumsticks over a medium heat until golden – about 6 minutes. Remove from pan and cook remaining drumsticks.

    2 Spray pan again. Cook onion for 3 minutes, or until soft. Add garlic and capsicum. Cook for 2 minutes. Stir in cumin, coriander, paprika and rice.

    3 Add tomatoes and stock. Bring to the boil. Add chicken. Cover and simmer for 15-20 minutes. Add prawns and peas. Cook for 3 minutes. Top with parsley and serve.

    Variations

    Make it gluten free: Check your stock and canned tomatoes are gluten free brands.

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