Piri Piri Rice and Prawns

Piri Piri Rice and Prawns

This recipe was in the Sainsbury's magazine from January 2016

This is for one person so just scale up for as many as you are cooking for.

The peas of the recipe are actually black-eyed beans which add protein. 

1 tbsp coconut oil (veg or olive oil if preferred)
2 spring onions, roughly chopped
1 red chilli, roughly chopped, seeds removed if you prefer
6 baby sweetcorn, halved lengthways
4 cherry tomatoes, cut in half
2 tsp piri piri seasoning or to taste
100g tinned black-eyed beans, drained and rinsed
150g pre-cooked rice (about 50g dried weight)
large handful of baby spinach leaves
1 large clove garlic, chopped
200g raw peeled king prawns
lemon wedge to serve

Heat half the oil in a wok or frying pan over high heat.  Add the spring onions, chilli, sweetcorn and tomato and stir-fry for about 1 minute.  Add the piri piri seasoning and stir fry for 30 seconds then add the black-eyed beans and 2 tbsp water.

Add the rice and stir fry for 2 minutes, breaking any clumps as you go.  Add the spinach giving it a couple of turns to help it wilt.  Tip the rice and veg out of the pan and keep warm.

Wipe the pan and return to the heat with the rest of the coconut oil.  Once hot, add the garlic and prawns and cook for about 1 minute stirring until the prawns are pink and cooked through.

Spoon the garlicky prawns over the piri piri rice and finish with a squeeze of lemon.  Serve immediately.

Also nice made with chicken, although the chicken may take slightly longer to cook.