Spicy prawn & red bean chilli with rice

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.

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  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 tbsp olive oil
  • 1 Essential Green Pepper, chopped
  • 2 clove/s garlic, crushed
  • ½ 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
  • ½ x 25g pack coriander, chopped, to serve


  1. 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.

  2. 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.

  3. 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.


Typical values per serving when made using specific products in recipe


2,804kJ/ 668kcals



Saturated Fat












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