Cajun Prawn & Rice Bowl

• Jasmine Rice(250 g)
• King Prawns(600 g)
• Bell pepper(2)
• Onion(1)
• Garlic(3 cloves)
• Butter(30 g)
• Olive oil(1 tbsp)
• Cajun Seasoning(2 tbsp)
• Paprika(1 tsp)
• Garlic powder(½ tsp)
• Chicken Broth(500 ml)
• Lemon(1)
• Flat Leaf Parsley(15 g)optional
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Thinly slice the {Onion} and {Bell pepper}, mince the {Garlic}, chop the {Fresh parsley}, and toss the {Prawns} with {Cajun Seasoning}, {Black pepper}, and half the {Salt}.

   ~8 min

2. 2

   Add the {Jasmine Rice}, {Chicken Broth}, {Paprika}, {Garlic powder}, and remaining {Salt} to a saucepan with 250ml water. Bring to a boil, cover, and cook until the rice is tender and the liquid is absorbed.

   ~12 min

3. 3

   Meanwhile, heat the {Olive oil} in a large skillet over medium-high heat. Cook the {Prawns} for 2 minutes, stirring often, until pink and lightly golden in spots. Transfer to a plate.

   ~2 min

4. 4

   In the same skillet, melt the {Butter}. Add the {Onion} and {Bell pepper} and cook until softened. Stir in the {Garlic} and cook for 1 minute more.

   ~4 min

5. 5

   Add the cooked {Jasmine Rice} and {Prawns} to the skillet. Squeeze in half the {Lemon} and toss until everything is hot and glossy. Serve topped with {Fresh parsley} and the remaining {Lemon} cut into wedges.

   ~2 min