Cajun Prawn Dirty Rice
Dirty rice but make it healthy. Full of fibre and all the veggie goodness, this quick dinner packs a punch and can be a great way to use up any sad looking veg in your fridge or store cupboard cans you’ve had hanging around for a while.
Serves 4
Make your own cajun seasoning by mixing 1 tsp ground cumin, 1/2 tsp ground coriander, 1 tsp garlic granules, 1 tsp smoked paprika, pinch cayenne pepper or chilli powder, 1/2 tsp dried oregano, and 1/2 tsp dried thyme in a small bowl. Alternatively, use 2 tbsps of pre-made cajun seasoning.
Heat 1 tsp olive oil in a large saute pan over a medium heat and fry a finely diced onion for 5 minutes until softened. Add 2 crushed cloves garlic, cook for a minute then add 1 diced red pepper and 1 tbsp tomato puree.
Stir well then add 1/2 tbsp of your cajun seasoning and 4 deseeded and roughly chopped tomatoes.
Next add a drained can of black eye beans and kidney beans or black beans (whatever you have) and 200ml hot chicken stock.
Simmer for 5 minutes until most of the liquid has gone before adding 2 pouches of precooked brown rice and 70g frozen peas, stir everything really and turn the heat down while you cook the prawns.
Sprinkle 1-1.5 tbsps of the cajun seasoning over 330g raw king prawns so they are well coated, then heat 1 tsp olive oil in a nonstick frying pan and fry the prawns until cooked through and slightly caramelised on the outside. They won’t take long, roughly 3-4 minutes.
Taste the rice, adding lime juice, a big handful of roughly chopped coriander and some seasoning to taste.
Stir well before serving in bowls, topping with the prawns and sprinkling over some finely sliced spring onions, more coriander and extra lime if desired.