Mexican-Spiced Prawns & Garlic Rice

Name: Mexican-Spiced Prawns & Garlic Rice with Cherry Tomato Salsa & Lime Yoghurt
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1 packet basmati rice; 1.5 cup water; 1 packet snacking tomatoes; 1 packet baby spinach leaves; 1 lime; 1 packet Greek-style yoghurt; 1 sachet Tex-Mex spice blend; 1 packet peeled prawns; 1 tsp honey

with Cherry Tomato Salsa & Lime Yoghurt

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Light and bright, this colourful seafood bowl will have the whole dinner table smiling. Packed full of Tex-Mex inspired flavours and then slathered with honey, your prawns will easily become the star of tonight's dinner show.

This recipe is under 550kcal per serving.

Tags:

Climate Superstar

•Calorie Smart

Allergens:

Milk

•Crustaceans

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 packet

snacking tomatoes

1 packet

baby spinach leaves

lime

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 sachet

Tex-Mex spice blend

(May be present: Wheat, Gluten, Soy.)

1 packet

peeled prawns

(Contains: Crustaceans;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water

1 tsp

honey

Nutritional Values

Energy (kJ)2234 kJ

Calories534 kcal

Fat16.9 g

of which saturates7.9 g

Carbohydrate70.4 g

of which sugars7.6 g

Dietary Fibre13.3 g

Protein22.2 g

Sodium1162 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• Finely chop garlic. • In a medium saucepan over a medium heat, melt the butter with a dash of olive oil. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, the water and a pinch of salt, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes (the rice will finish cooking in its own steam, so don't peek).

• Meanwhile, chop snacking tomatoes. • Roughly chop baby spinach leaves. • Zest lime to get a good pinch, then slice into wedges. • In a medium bowl, combine snacking tomatoes, spinach, lime zest and a drizzle of olive oil. Season with salt and pepper. • In a small bowl, combine Greek-style yoghurt and a squeeze of lime juice. Season to taste.

• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat. In a second medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Add peeled prawns and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. In the last minute, add the honey and toss to coat. Remove from heat, then season.

TIP: Don't worry if your prawns gets a little charred during cooking. This adds to the flavour!

• Divide garlic rice between bowls. • Top with the Mexican-spiced prawns, tomato salsa and lime yoghurt. • Serve with any remaining lime wedges. Enjoy!