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Fridge-forage Tex-Mex rice with prawns


Serves: 2
timePrep time: 10 mins
timeTotal time:
Fridge-forage Tex-Mex rice with prawns
Recipe photograph by Toby Scott

Fridge-forage Tex-Mex rice with prawns

A great opportunity to clear out the veg drawer! Use whatever you have to hand – courgette instead of carrot, peas instead of sweetcorn, or celery in place of onion

Serves: 2
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
332Kcal
Fat
8gr
Saturates
1gr
Carbs
47gr
Sugars
11gr
Fibre
6gr
Protein
15gr
Salt
1.7gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 1 tbsp vegetable oil
  • 1 pepper, any colour, deseeded and diced (we used red)
  • 6 spring onions or 1 small onion, chopped, plus 1 finely shredded to garnish
  • 1½-2 tsp fajita spice mix
  • 125g small frozen prawns
  • 100g frozen or tinned sweetcorn, drained
  • 1 medium carrot, coarsely grated
  • 250g cold cooked rice (we used a pack of precooked brown rice)

Step by step

  1. Heat the oil in a large nonstick frying pan. Add the pepper and stir-fry for 2 minutes, then add the spring onions and stir-fry for 1-2 minutes.
  2. Add the spice mix, still-frozen prawns, sweetcorn and grated carrot and stir-fry for about 2 minutes until the prawns are starting to heat through. Scatter in the rice and heat through thoroughly, stirring, until piping hot. Serve immediately with the shredded spring onion on top, and any extra garnishes of your choice. 
    Tip
    Use whatever you have to hand – courgette instead of carrot, peas instead of sweetcorn, or celery in place of onion. You could also switch the prawns for cooked chicken or ham. This is lovely topped with a dollop of soured cream or natural yogurt, plus chopped chilli, coriander or lime wedges.

    Make it veggie
    Replace the prawns with a can of rinsed and drained kidney beans.

    Slim it down
    Use cauliflower rice as a low-carb alternative.

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