Peri Peri Prawns & Rice

• Jasmine Rice(280 g)
• King Prawns(600 g)
• Bell pepper(1)
• Onion(1)
• Garlic(3 cloves)
• Lemon(1)
• Olive oil(2 tbsp)
• Hot sauce(2 tbsp)
• Paprika(2 tsp)
• Smoked paprika(1 tsp)
• Garlic powder(1 tsp)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)
• Honey(1 tbsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Flat Leaf Parsley(2 tbsp)optional

Method

1. 1

   Rinse {Jasmine Rice}. Finely chop {Onion}, slice {Bell pepper}, mince {Garlic}, chop {Fresh parsley}, and cut {Lemon} into wedges.

   ~10 min

2. 2

   Add {Jasmine Rice}, {Salt}, and 560ml water to a saucepan. Bring to a boil, cover, then cook on low for 12 minutes until tender.

   ~12 min

3. 3

   Meanwhile, toss {Prawns} with {Olive oil}, {Hot sauce}, {Paprika}, {Smoked paprika}, {Garlic powder}, {Oregano}, {Chili flakes}, half the {Black pepper}, and {Honey}.

   ~2 min

4. 4

   Heat a large frying pan over medium-high heat. Cook {Onion} and {Bell pepper} for 3 minutes until just softened, then stir in {Garlic} for 30 seconds. Push the vegetables to the side and add the {Prawns} in a single layer. Cook for 2 minutes, turn, and cook for 1 minute more until pink and lightly golden.

   ~6 min

5. 5

   Fluff the rice and divide it between plates. Spoon over the peppers and onion, then top with the peri peri {Prawns}. Finish with {Fresh parsley} and squeeze over {Lemon} to serve.

   ~0 min