Enjoy our easy prawn and rice dish as a midweek meal. Taking less than 30 minutes to make, it’s ideal for weeknights when you want something quick and tasty
Prep:5 mins
Serves 4
350g rice4 tbsp olive oil4 garlic cloves, thinly sliced400g prawns, peeled and deveined1 lemon, zested and juiced, plus extra wedges or slices, to serve25g parsley, leaves finely chopped
STEP 1Cook the rice following pack instructions and set aside. Meanwhile, heat 3 tbsp of the olive oil in a pan over a medium heat, then add the garlic and fry for 30 seconds until fragrant. Tip in the prawns and cook until they turn pink and are cooked through, around 2-3 mins on each side.STEP 2Squeeze the lemon juice over the prawns, sprinkle with lemon zest and half the parsley, then stir to combine.STEP 3Add the cooked rice to the pan along with the remaining olive oil. Toss to coat. Cook for 1 min, then season. Remove from the heat, top with the remaining parsley and serve with the extra lemon pieces for squeezing over.
