with avocado and coriander
This Tex-Mex cuisine classic features prawns, chipotle black beans, and another Mexican staple—pico de gallo.
Allergens
Utensils
Tags
Rice
150 grams
Black Beans
1 pack(s)
Chipotle Paste
2 sachet(s)
Avocado
1 unit(s)
Onion
1 unit(s)
Tomato
1 unit(s)
Lime
1 unit(s)
Coriander
5 grams
Chilli
1 unit(s)
Prawns
150 grams
Mexican Style Spice Mix
2 sachet(s)
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins then remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, halve, peel and chop the onion into small pieces.
- Cut the tomato into 1cm chunks.
- Zest and quarter the lime.
- Drain and rinse the black beans.
- Halve the chilli and discard the core and seeds. Finely chop.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the chilli (use less if you don't like spice), prawns and half the onion.
- Fry until the onion is softened and the prawns are fully cooked, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Season with salt and pepper.
- Meanwhile, roughly chop the coriander (stalks and all).
- To make the pico de gallo, mix tomato, coriander and remaining onion together in a bowl.
- Season to taste with salt, pepper and as much lime juice as you like.
- Halve the avocado and remove the pit. Cut into chunks (while still in its skin), then use a tablespoon to scoop out the flesh.
- Stir the lime zest into the cooked rice, fluffing it up as you go. Season to taste with salt and pepper.
- Once the prawns are cooked, add the Mexican spice and chipotle paste to the pan along with the beans.
- Add a splash of water and cook for 2-3 mins more.
- Season to taste with salt and pepper.
- Divide your lime rice between bowls.
- Top with spoonfuls of chipotle prawns and beans, avocado and pico de gallo.
- Finish with a squeeze of lime juice.
- Serve with any remaining lime wedges alongside.
3490
kJ
Energy (kJ)
834
kcal
Energy (kcal)
27.3
g
Fat
4
g
of which saturates
106.6
g
Carbohydrate
8.9
g
of which sugars
23.2
g
Dietary Fiber
30.2
g
Protein
78
mg
Cholesterol
4.34
g
Salt
