Ingredients
19 total- 2 tsp olive oil
- 1 large red onion, diced
- 1 celery stalk, finely sliced
- 1 bay leaf
- 1 red pepper, diced
- 1 yellow pepper, diced
- 150g fennel, diced
- 2 garlic cloves, crushed or grated
- 160g brown rice, rinsed and drained
- 2 tbsp tomato purée
- 350g tomatoes, roughly chopped
- 1½ tbsp cajun seasoning
- 1 pinch white or black pepper
- 1 (400g) tin kidney beans, drained and rinsed
- 450ml vegetable stock
- 200g frozen spinach
- 2 (165g) packs raw king prawns
- 2 tbsp chopped flat-leaf parsley
- ½ lemon, juiced
Method
4 stepsStep 1
Heat the oil in a large saucepan, add the onion, celery and bay leaf and cook on a medium-high heat for 3 mins, stirring occasionally, until softened. Add the peppers and fennel, cook for 3 mins more, then stir through the garlic and cook for 2 mins more.
Step 2
Stir in the rice, followed by the tomato purée, tomatoes, cajun seasoning, pepper, beans and stock. Cover with a lid; reduce the heat to medium-low and simmer for 20 mins, or until the water has evaporated.
Step 3
Stir in the frozen spinach and cook uncovered for 5 mins. Stir through the prawns, followed by the parsley, then turn off the heat and cover for 5 mins or until the prawns have turned pink and are cooked through.
Step 4
Season to taste with salt, pepper and a squeeze of lemon. Fluff up the rice with a fork. Divide between 4 plates and tuck in.