Mexican rice with chicken and prawns

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: Cath Muscat

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Serves: 6

Time to make: 50 mins

Ingredients

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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 coriandercilantroX
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

Instructions

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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.

Nutrition Info (per serve)

Calories 359 cal

Kilojoules 1500 kJ

Protein 36 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 6 g

Dietary fibre 4 g

Sodium 570 mg

Calcium 140 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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