Mexican rice with chicken and prawns

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Serves: 6
Time to make: 50 mins
Total cost: $18.78 / $3.13 per serve
(at time of publication)
  • olive oil spray
  • 8 small chicken drumsticks, skin removed
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 red capsicum, diced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1 cup long-grain white rice
  • 400g can diced Italian tomatoes
  • 2 cups reduced-salt chicken stock
  • 12 raw prawns, peeled, de-veined
  • 1 cup frozen peas
  • 1/2 cup flat-leaf parsley, roughly chopped


Step 1Spray a non-stick frying pan with oil. Cook 4 drumsticks over a medium heat until golden – about 6 minutes. Remove from pan and cook remaining drumsticks.

Step 2Spray pan again. Cook onion for 3 minutes, or until soft. Add garlic and capsicum. Cook for 2 minutes. Stir in cumin, coriander, paprika and rice.

Step 3Add tomatoes and stock. Bring to the boil. Add chicken. Cover and simmer for 15-20 minutes. Add prawns and peas. Cook for 3 minutes. Top with parsley and serve.


Make it gluten free: Check your stock and canned tomatoes are gluten free brands.


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