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Photo of Jerk-style prawn rice bowl by WW

Jerk-style prawn rice bowl

12
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
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, you'll need 32, peeled and deveined

Jerk marinade

100 g

White basmati rice, dry

200 g, rinsed under cold running water

Reduced fat coconut milk, tinned (7.7% Fat)

1 can(s)

Kidney Beans, cooked

1 can(s), large, drained

Avocado

80 g, you'll need 80g, diced

Cherry Tomatoes

10 individual, quartered

Chilli, green or red

1 individual, finely diced

Red onion

½ small, finely diced

Lime

1 medium, cut into wedges to serve

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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