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Spicy prawn & red bean chilli with rice
A summer twist on chilli, ready in 15 minutes. The recipe is easily doubled to share with friends – just add ripe Essential avocado, flatbreads and soured cream.
Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins
Ingredients
1 tbsp olive oil
1 Essential Green Pepper, chopped
2 clove/s garlic, crushed
1/2 x 120g pack Cooks’ Ingredients Chorizo Crumbs
2 tsp Cooks’ Ingredients Deep South Cajun rub
395g can Essential Red Kidney Beans In Chilli Sauce
250g pack wholegrain, wild & red rice
150g pack Essential Cooked King Prawns
1/2 x 25g pack coriander, chopped, to serve
Method
Heat the oil in a medium
frying pan over a mediumhigh heat. Add the green
pepper and sauté until soft,
for 2-3 minutes. Stir in the
garlic, chorizo and Cajun rub
and cook for 1 minute more,
until fragrant.
Pour in the beans and
sauce, along with 50ml water,
then stir and reduce the
heat. Simmer for 3 minutes.
Meanwhile, cook the rice
according to pack instructions.
Stir the prawns into the
beans and simmer for about
1 minute, or until hot through.
Serve over the rice then
scatter with the coriander.
Cook’s tip
You can control the consistency of the chilli sauce by adding more water, a splash at a time, without compromising the robust flavours.
