Mexican Prawn & Rice Bake

• King Prawns(600 g)
• Steamed Rice(250 g)
• Onion(1)
• Bell pepper(1)
• Garlic(3 cloves)
• Corn(150 g)
• Canned tomatoes(400 g)
• Tomato paste(1 tbsp)
• Chicken Broth(500 ml)
• Olive oil(1 tbsp)
• Smoked paprika(2 tsp)
• Cumin(1 tsp)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)
• Cheddar cheese(120 g)
• Lime(1)
• Coriander(10 g)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Preheat the oven to 200°C. Finely chop {Onion}, dice {Bell pepper}, mince {Garlic}, roughly chop {Fresh cilantro}, and cut {Lime} into wedges. Pat {Prawns} dry and season with half the {Salt} and half the {Black pepper}.

   ~12 min

2. 2

   Heat {Olive oil} in a large oven-safe skillet or casserole over medium heat. Cook {Onion} and {Bell pepper} for 5 minutes until softened, then stir in {Garlic}, {Smoked paprika}, {Cumin}, {Oregano}, {Chili flakes}, {Tomato paste}, the remaining {Salt}, and the remaining {Black pepper} for 1 minute.

   ~6 min

3. 3

   Stir in {White rice}, {Canned tomatoes}, {Chicken Stock}, and {Corn}. Bring to a gentle simmer, scraping the bottom well so the rice is evenly distributed.

   ~3 min

4. 4

   Fold {Prawns} into the rice mixture so they are tucked through the surface rather than sitting only on top. Cover tightly and bake for 18 minutes, until the rice is tender and most of the liquid is absorbed.

   ~18 min

5. 5

   Uncover, scatter {Cheddar cheese} over the top, and bake for 4 minutes more until melted and lightly golden at the edges.

   ~4 min

6. 6

   Squeeze over some of the {Lime}, sprinkle with {Fresh cilantro}, and serve straight from the pan with the remaining {Lime} wedges on the side.

   ~1 min