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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
1/2 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

Method

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.
Step 2 Add the beans, corn, peas and spring onion to the pan. Cook, stirring, for 3 mins or until heated through. Season.
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.
Step 4 Arrange prawns over the rice mixture.

Mexican style prawns and rice

How to make Mexican style prawns and rice

Ingredients

Method