Spicy Prawn Burrito Bowl
with mango salsa
This Tex-Mex cuisine classic features prawns, chipotle black beans and a fruity mango salsa.
Tags:
Spicy
•Eat Me First
•Family Friendly
Allergens:
Crustaceans
The quantities provided above are averages only.
Total30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Rice
1 pack(s)
Black Beans
2 sachet(s)
Chipotle Paste
1 unit(s)
Onion
1 unit(s)
Tomato
1 unit(s)
Lime
5 grams
Coriander
1 unit(s)
Chilli
160 grams
Prawns
(Contains: Crustaceans)
2 sachet(s)
Mexican Style Spice Mix
1 unit(s)
Mango
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)2986 kJ
Energy (kcal)714 kcal
Fat11.5 g
of which saturates1.7 g
Carbohydrate110.4 g
of which sugars20.4 g
Dietary Fiber22.1 g
Protein29.5 g
Salt3.2 g
Potassium512.6 mg
Calcium36.9 mg
Iron0.8 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
•Zester
•Sieve
•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 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).
2
- 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.
3
- 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.
4
- Meanwhile, roughly chop the coriander (stalks and all).
- Peel the mango. Slice down either side of the stone and remove the flesh. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).
- To make the salsa, mix tomato, mango, coriander and remaining onion together in a bowl.
- Season to taste with salt, pepper and as much lime juice as you like.
- Stir the lime zest into the cooked rice, fluffing it up as you go. Season to taste with salt and pepper.
5
- 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.
6
- Divide your lime rice between bowls.
- Top with spoonfuls of chipotle prawns and beans and mango salsa.
- Finish with a squeeze of lime juice.
- Serve with any remaining lime wedges alongside.
