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South American prawn stir-fry
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150g essential Waitrose Easy Cook Long Grain Rice
1 tbsp oil
1 red onion, sliced
1 courgette, sliced
227g can essential Waitrose Chopped Tomatoes
50g frozen sweetcorn
425g can Old El Paso Black Beans, drained and rinsed
50ml Hellmann’s Brazilian Spicy Churrasco Sauce
150g pack essential Waitrose Raw King Prawns
½ x 28g pack fresh coriander, chopped
1. Boil the rice in water for 12-15 minutes, then drain.
2. Meanwhile, heat the oil in a frying pan and fry the onion and courgette for 2-3 minutes. Add the tomatoes, sweetcorn, beans and Brazilian sauce, and cook for 3-4 minutes.
3. Stir in the prawns and cook for 1-2 minutes or until the prawns are pink and fully cooked through.
4. Stir the coriander in, then serve with the rice.
Typical values per serving:
This recipe was first published in August 2016.