Spicy Rice with Prawns and Peppers

Ingredients for Spicy Rice with Prawns and Peppers

• 2 tablespoons extra-virgin olive oil

• 2 teaspoons plus 1 tablespoon balsamic vinegar

• 4 spring onions, chopped, divided

• 450g uncooked medium prawns, peeled, deveined

• 1 tablespoon fresh lime juice

• 600ml bottled clam juice

• 1/2 teaspoons annatto powder*

• 60ml di olio d'oliva

• 240ml chopped onion

• 1/2 green pepper, seeded, chopped

• 1 garlic clove, chopped

• 2 plum tomatoes, seeded, chopped

• 2 tablespoons chopped fresh coriander

• 1/2 to 1 whole Scotch bonnet chilli or habanero chilli, seeded, chopped

• 190g medium-grain white rice

Whisk extra-virgin olive oil, 2 teaspoons vinegar, and 2 chopped spring onions in small bowl. Season with salt and pepper.

Toss prawns with lime juice in bowl. Let stand 30 minutes. Bring clam juice and annatto powder to boil in small saucepan, stirring to dissolve. Cover and set aside.

Heat 60ml olive oil in heavy large skillet over medium-high heat. Add prawns with any juices to pan; sprinkle with salt and sauté until just opaque in centre, about 3 minutes. Transfer to plate. Add onion, green pepper, and garlic to pan; sauté 2 minutes. Add tomatoes, coriander, chilli, and 1 chopped spring onion to pan. Reduce heat to medium and sauté until vegetables are almost tender, about 3 minutes. Add 1 tablespoon vinegar and rice; stir 2 minutes. Add clam juice mixture. Boil rice mixture 1 minute. Reduce heat to low, cover, and cook until rice is tender and broth is absorbed, about 20 minutes. Season with salt and pepper. Stir in prawns. Cover and cook until prawns are heated through, about 1 minute. Transfer to bowl. Sprinkle with 1 chopped spring onion. Serve with dressing.

*Available in the spice section of some supermarkets, at Latin markets, and from wholespice.com.

Avvertenza

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