Double Tejano-Style Prawns & Garlic Rice Bowl
with Cholula Hot Sauce & Salsa- Crustaceans
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Get ready for the ultimate seafood bowl. The spiced prawns simmer until they're melt-in-your-mouth tender, soaking up all those rich, authentic Tex-Mex flavours. The secret ingredient? A splash of Cholula Original Hot Sauce to give it that perfect kick. Finish your rice bowl with salsa and a little lime yoghurt to serve. *This recipe is under 650kcal per serving.*
Ingredients
2
Garlic
380 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Snacking Tomatoes
1 packet
Baby Spinach Leaves
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Lime
1
Cholula Hot Sauce
Utensils
Cooking Steps
• In a medium saucepan over a medium heat, melt the butter with a dash of olive oil. • Add garlic paste, 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 large 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 in batches, 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 easy Mexican prawns, tomato salsa and lime yoghurt. • Drizzle over cholula hot sauce, serve with any remaining lime wedges and tear over coriander. Enjoy!
