PERI-PERI PRAWNS AND SPICY RICE

Ingredients:

• 150g prawns with the tail on, defrosted if frozen
• 1 tablespoon peri-peri seasoning
• 1 teaspoon extra virgin olive oil (7g)
• 100g bell pepper, deseeded and diced
• ½ teaspoon turmeric
• ½ teaspoon hot smoked paprika
• 65g Basmati rice (raw)
• 140ml vegetable stock
• 10g coriander leaves 
• Lime juice of 1 lime wedge 
• Salt to taste

Instructions:

1. Toss the prawns into a large bowl, sprinkle over the peri-peri seasoning and lime juice, stir well. Cover them with clingfilm and leave in the fridge for 15 minutes to season.
2. Meanwhile, heat oil in a pan and fry the peppers over a high heat for 3 minutes. Add the turmeric and smoked paprika, and cook for a further 2 minutes.
3. Add the rice to the pan and stir well. Pour over the vegetable stock, bring to a boil and turn the rice down to a simmer. Cover and cook for 10-15minutes, until the rice is tender.
4. Heat a non-stick pan and cook the prawns for 2 mins on each side until pink through and slightly charred. 
5. Mix the charred prawns to the rice and mix.
6. Top with coriander leaves and serve.