For busy weeknights or week days I enjoy cooking a quick, flavour-packed meal. Therefore this Chili Prawn Rice is sure to become a favourite in our home. It’s a rice dish that’s both comforting and full of bold flavours like vibrant chilli, garlic, spices. Of course it’s cook with juicy prawns too. Easy to prepare and ready in no time, it’s a delicious way to bring a little heat to your dinner table.
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Equipment
- Colander
- Small bowl
- Stirring spoon
- Sharp Knife
- Chopping board
- Vegetable peeler
- Grater
- Large saucepan
- Teaspoon
- Tablespoon
Ingredients
- Raw or cooked prawns x 500 g
- Onion x 1
- Garlic x 1
- Courgettes x 1
- Carrot x 1
- Brown or white rice x 200 – 300g
- Chicken stock x 600 mls (or enough to cover 2 cms above the rice)
- Tamari or soya sauce x 2 tbsp
- Mild or hot chilli powder x 1 tsp
- Smoked paprika x 1 tsp
- Cayenne pepper x 1 – 2 pinches
- Paprika x 1 tsp
- Ground ginger x 1 tsp
- Dried oregano x 1 tsp
- Salt and pepper to taste
- Coriander x 1 – 2 handfuls
- Oil for the pan
Method
- Wash the rice under the tap in the kitchen twice and leave it to drain in the colander.
- Peel the courgettes and carrots then grate them.
- Slice and dice the onions.
- Squash the garlic cloves under the blade of the knife.
- Remove the skin and slice the garlic.
- Put a large pan on a high heat and add enough oil to cover the base.
- When the pan is hot add in the onions and fry until they start to soften.
- Once the onions soften add in the garlic and fry for a further 30 seconds or so.
- Just until you can smell the garlic and it starts to turn golden brown.
- Add in the courgettes and carrots and continue to fry for a further few minutes.
- Next add in the brown or white rice and stir until the rice starts to become see through/ clear.
- It will take a good minute before it starts to happen.
- Pour over the chicken stock and tamari or soy sauce.
- Sprinkle over the mild or hot chili powder, smoked paprika, cayenne pepper, paprika, ground ginger, dried oregano and salt and pepper to taste.
- Bring all these ingredients to the boil.
- Turn the heat down to low and leave to simmer.
- Taste the sauce to see if more salt and pepper is needed.
- If so, add it at this point and then put the lid on the pan.
- Leave to simmer until all the liquid has absorbed into the rice.
- Now add in the prawns, if using uncooked prawns wait until they turn pink before removing the pan from the heat.
- If using cooked prawns add them in and remove the pan from the heat.
- Chop the coriander.
- Finally add in the coriander and let it wilt down.
- Then serve with a green of your choice and enjoy.
We all really loved this Chili Prawn Rice and we hope you will too. It’s a simple yet satisfying dish that delivers plenty of flavour without requiring hours in the kitchen. Whether you’re cooking for family, friends, or simply treating yourself, this recipe is a fantastic option when you want something tasty, filling, and a little spicy. If you give it a try, I’d love to hear how it turned out for you. Happy cooking!
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