Ingredients
500g large prawns, peeled and deveined
1.5 cups jasmine rice
3 cups chicken or vegetable stock
2 tablespoons chipotle peppers in adobo sauce, finely chopped
1 large onion, finely diced
1 red bell pepper, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 lime, juiced
1/2 cup fresh cilantro, chopped
Salt and black pepper to taste
Instructions
Step 1: Season the prawns with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the prawns for 2 minutes per side until pink, then remove and set aside.
Step 2: In the same skillet, add the remaining oil and sauté the onion and bell pepper until soft, about 5 minutes.
Step 3: Add the garlic and chipotle peppers, cooking for 1 minute until fragrant.
Step 4: Add the jasmine rice to the skillet and stir for 2 minutes to toast the grains.
Step 5: Pour in the stock and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed.
Step 6: Fluff the rice with a fork, stir in the lime juice, cilantro, and the cooked prawns. Serve immediately.
Notes
Ensure you use a heavy-bottomed skillet to prevent the rice from burning on the bottom.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 180mg
Keywords: Smoky Chipotle Prawn Rice Skillet, one-pan prawn rice, chipotle shrimp, easy seafood dinner, Mexican rice skillet
