Arroz con Camarones, Mexican Prawn Rice
Red tomato rice cooked with prawns, peas and a little chipotle heat, all in one pan.
- Time40 min
- LevelEasy
- Costabout £2.23 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a wide pan with a lid. Cook the onion and pepper for 6 minutes until soft.
6 min - 2
Add the garlic and rice and stir for 2 minutes until the grains look glassy and start to turn opaque.
2 min - 3
Stir in the cumin, paprika, chilli, passata and hot stock. Bring to the boil, cover and cook on the lowest heat for 12 minutes.
12 min - 4
Lift the lid and scatter the prawns and peas on top. Cover again and cook for 5 minutes until the prawns are pink and the rice is tender.
5 min - 5
Turn off the heat and rest for 5 minutes. Fluff up with a fork.
- 6
Squeeze over the juice of 1 lime, scatter with coriander and serve with the other lime in wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.