Garlic Butter Prawns & Rice

• Jasmine Rice(250 g)
• King Prawns(600 g)
• Butter(3 tbsp)
• Olive oil(1 tbsp)
• Garlic(5 cloves)
• Lemon(1)
• Tomato(2)
• Spinach(100 g)
• Flat Leaf Parsley(15 g)
• Paprika(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Stock cube(1)

Method

1. 1

   Rinse {Jasmine Rice}. Finely chop {Garlic}, dice {Tomato}, chop {Fresh parsley}, and cut {Lemon} into halves.

   ~8 min

2. 2

   Add {Jasmine Rice}, {Stock cube}, half the {Salt}, and 500ml water to a saucepan. Bring to a boil, cover, and simmer for 12 minutes until the rice is tender.

   ~12 min

3. 3

   While the rice cooks, pat the {Prawns} dry and season with {Paprika}, the remaining {Salt}, and {Black pepper}.

   ~2 min

4. 4

   Heat {Olive oil} and {Butter} in a large frying pan over medium-high heat. Add the {Prawns} and cook for 2 minutes, turn, then add {Garlic} and cook for 2 minutes more until the prawns are pink and lightly golden.

   ~4 min

5. 5

   Stir the {Tomato} and {Spinach} into the pan and cook for 2 minutes until the spinach wilts and the tomatoes soften slightly. Squeeze in half the {Lemon}.

   ~2 min

6. 6

   Fluff the rice and fold through half the {Fresh parsley} and a squeeze from the remaining {Lemon}. Spoon the rice onto plates, top with the garlic butter prawns and pan juices, and finish with the remaining {Fresh parsley}.

   ~2 min