Prawn and Sweetcorn Chilli
with fluffy rice
A recipe conveniently customised just to your liking
Tags:
Family Friendly
•Quick
•Calorie Smart
•Eat Me First
Allergens:
Crustaceans
•Barley
•Cereals containing gluten
•Wheat
•Sulphites
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
160 grams
Prawns
(Contains: Crustaceans)
1 pack(s)
Sweetcorn
1 unit(s)
Carrot
1 pack(s)
Chopped Tomato with Onion & Garlic
1 unit(s)
Onion
5 grams
Parsley
2 unit(s)
Garlic
1 unit(s)
Chilli
2 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
½ sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
150 grams
Rice
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2295 kJ
Energy (kcal)548 kcal
Fat4.4 g
of which saturates1.1 g
Carbohydrate101.5 g
of which sugars22.8 g
Dietary Fiber5.6 g
Protein23.9 g
Salt3.3 g
Potassium129.3 mg
Calcium17.7 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Pot with Lid
Cooking steps
1
- 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, cover with the lid and cook for 10 mins.
- Remove the pot from the heat and keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Halve, peel and chop the onion into small pieces.
- Trim and coarsely grate the carrot.
- Peel and grate the garlic (or use a garlic press).
- Drain the sweetcorn in a sieve.
- Roughly chop the parsley (stalks and all).
3
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, add the prawns and fry until cooked through, 4-5 mins. Season with salt and pepper.
- Once browned, remove from the pot and set aside. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
4
- Return the pot to medium heat with a drizzle of oil.
- Fry onion, garlic, Mexican spice and carrot for 4-5 mins.
- Add the prawns to the pot with chopped tomatoes, stock, sweetcorn and a pinch of sugar.
- Cover and simmer, 10-12 mins.
- Add a splash of water if the chilli becomes too thick. Season to taste with salt, pepper and sugar.
5
- Halve the chilli and discard the core and seeds. Finely chop.
- Mix the chilli with half a sachet of apple cider vinegar (per 2P), salt and sugar to taste.
6
- Divide the rice between deep plates or bowls.
- Arrange the stew on top, followed by a generous dollop of chilli mixture.
- Finish with a sprinkling of parsley.
TIP: If cooking for kids, create a smaller plate with some rice and without the chilli mixture.
