Ingredients

• 1 3/4 cups water
• 1 cup Coles Long Grain White Rice
• 2 tablespoons Coles Unsalted Butter, divided
• 1 tablespoon Coles Olive Oil
• 4 cloves garlic, finely chopped
• 1/4 teaspoon ground cayenne pepper
• 700g Australian raw banana prawns, peeled and deveined, tail on
• 1 cup lager beer
• 2 tablespoons Coles Worcestershire Sauce
• 4 cups broccoli, cut into small florets
• 3 tablespoons parsley, roughly chopped
• 1 teaspoon fresh oregano, chopped
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon fresh rosemary, chopped
• 1 lemon, halved

Method

• Step 1 Bring the water to the boil in a medium saucepan. Add the rice and reduce the heat, cover and cook gently until the rice is light and fluffy, about 15 minutes.
• Step 2 Meanwhile, heat 1 tablespoon of butter and the olive oil in a large heavy-bottomed frying pan over a medium-high heat. Add the garlic and cayenne pepper and season with salt and pepper. Cook for about 1 minute or until the garlic has softened and the butter has browned.
• Step 3 Add the prawns to the pan and toss well to coat. Cook for 2 minutes then add the beer and Worcestershire sauce and bring to the simmer.
• Step 4 Add the remaining butter, parsley, oregano, thyme and rosemary.
• Step 5 Add the broccoli and let simmer covered until the prawns are just cooked through and the broccoli is tender, about 2 minutes.
• Step 6 Squeeze the halved lemon over the prawns and season to taste with salt and pepper. Serve over the cooked rice.