Mexican rice with chicken and prawns
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Time to make:
$4.02 per serve
(at time of publication)
Full ingredients list:
olive oil spray
8 small chicken drumsticks, skin removed
1 brown 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, deveined
1 cup frozen peas
1/2 cup fresh flat-leaf parsley, roughly chopped
Nutritional information (per serve)
Instructions and steps:
Step 1Spray a non-stick frying pan with oil. Cook 4 drumsticks over medium heat until golden – about 6 minutes. Remove from pan and cook remaining chicken.
Step 2Spray pan again. Cook onion for 3 minutes or until soft. Add garlic and capsicum and cook for 2 minutes. Stir in cumin, coriander, paprika and rice.
Step 3Add tomatoes and stock. Bring to the boil. Add chicken, cover and simmer for 15-20 minutes. Add prawns and peas and cook for 3 minutes. Top with parsley and serve.
About this recipe
First published: November 2008