Mexican rice with chicken and prawns
Traditionally prepared separately and served as a side, this recipe saves time with an all-in-one dish.
Instructions
Step 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.
Step 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.
Step 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.
Make it gluten-free
Check your stock and canned tomatoes are gluten-free brands.
- Recipe by:
- Dixie Elliott
- Styling:
- Trish Heagerty
- Photography:
- Cath Muscat
First published January 2009
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Recipe Information
Portions: 6
Time to make: 50 minutes
Total cost of all ingredients: $18.78 / $3.13 per serve
- Dairy-free
- Low fat
Ingredients
- olive oil spray
- 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
- 1/2 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
- 1/2 cup flat leaf parsley, roughly chopped
Nutrition Information
| per serve | |
|---|---|
| Energy |
1500
kJ
(362 Cals) |
| Protein | 36g |
| Fat - saturated |
9g
2g |
| Carbohydrates - sugars |
35g
6g |
| Dietary Fibre | 4g |
| Sodium | 570mg |
| Calcium | 140mg |
| Iron | 4mg |
| * NS: Not specified | |
