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Mexican-style prawns and rice

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After an easy dinner to impress? Look no further than these Mexican-style prawns and rice. On the table in 30 minutes, it's vibrant, fragrant and totally delicious.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Mexican-style prawns and rice

Ingredients

  • 40g butter, chopped
  • 200g Coles Australian Diced Butternut Pumpkin
  • 450g pkt microwavable basmati rice
  • 400g can black beans, rinsed, drained
  • 300g can corn kernels, rinsed, drained
  • ½ cup (60g) frozen peas
  • 2 spring onions, thinly sliced
  • 500g Australian raw prawns, peeled leaving tails intact, deveined
  • 2 tbs olive oil
  • 1 tbs chilli paste
  • 2 tsp ground cumin

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Melt the butter in a large saucepan over medium-high heat. Add the pumpkin and cook, stirring, for 8 mins or until just tender. Add the rice. Cook, stirring, for 3 mins or until heated through.
  2. Step 2

    Add the beans, corn, peas and spring onion to the pan. Cook, stirring, for 3 mins or until heated through. Season.
  3. Step 3

    Meanwhile, combine the prawns, oil, chilli paste and cumin in a medium bowl. Heat a large frying pan over high heat. Add the prawns and cook for 2 mins each side or until the prawns curl and change colour. Season.
  4. Step 4

    Arrange prawns over the rice mixture.

    Mexican-style prawns and rice

    Mexican-style prawns and rice
    • Serves4
    • Cook time15 minutes
    • Prep time15 minutes
    Ingredients
    • 40g butter, chopped
    • 200g Coles Australian Diced Butternut Pumpkin
    • 450g pkt microwavable basmati rice
    • 400g can black beans, rinsed, drained
    • 300g can corn kernels, rinsed, drained
    • ½ cup (60g) frozen peas
    • 2 spring onions, thinly sliced
    • 500g Australian raw prawns, peeled leaving tails intact, deveined
    • 2 tbs olive oil
    • 1 tbs chilli paste
    • 2 tsp ground cumin
      Description

      After an easy dinner to impress? Look no further than these Mexican-style prawns and rice. On the table in 30 minutes, it's vibrant, fragrant and totally delicious.

      Method
      1. Step 1

        Melt the butter in a large saucepan over medium-high heat. Add the pumpkin and cook, stirring, for 8 mins or until just tender. Add the rice. Cook, stirring, for 3 mins or until heated through.
      2. Step 2

        Add the beans, corn, peas and spring onion to the pan. Cook, stirring, for 3 mins or until heated through. Season.
      3. Step 3

        Meanwhile, combine the prawns, oil, chilli paste and cumin in a medium bowl. Heat a large frying pan over high heat. Add the prawns and cook for 2 mins each side or until the prawns curl and change colour. Season.
      4. Step 4

        Arrange prawns over the rice mixture.