Jerk-style prawn rice bowl
12
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
If it’s flavour you’re after, you can’t go wrong with a bold jerk marinade. And for speedy results? Prawns are cooked in a flash…
Ingredients
King Prawns, Raw
360 g
Jerk marinade
100 g
White basmati rice, dry
200 g
Reduced fat coconut milk, tinned (7.7% Fat)
1 can(s)
Kidney Beans, cooked
1 can(s), large, drained
Avocado
80 g
Cherry Tomatoes
10 individual
Chilli, green or red
1 individual
Red onion
½ small
Lime
1 medium
Lime Juice, Fresh
2 tablespoon(s)
Instructions
1
Put the prawns in a shallow bowl, pour over the marinade and stir to combine. Set aside while you prepare the rice.
2
Combine the rice and coconut milk in a medium pan and bring to a boil over a high heat. Reduce the heat to low, stir in the kidney beans, then cover and simmer for 8 minutes. Remove from the heat and set aside to steam for 10 minutes, or until there’s no liquid left.
3
While the rice is cooking, make a salsa by combining the avocado, cherry tomatoes, chilli, onion and lime juice in a small bowl, then season and set aside.
4
Heat a griddle pan over a medium-high heat. Thread the prawns onto the skewers and griddle for 2-3 minutes on each side until cooked through.
5
Divide the rice and beans between bowls, scatter over the salsa and top with the prawn skewers. Serve with the lime wedges on the side.
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