Mexican Prawns with Coriander Rice
- 400g can whole tomatoes
- 2 tbsp chipotle sauce
- 1 white onion, roughly chopped
- 2 cloves garlic, roughly chopped
- large handful roughly chopped coriander
- 2 tbsp lime juice
- 300g long-grain rice
- 12 large raw prawns, peeled and deveined, but with tails intact
- handful baby spinach leaves
- handful coriander leaves, to serve
- lime wedges, to serve
Heat your slow cooker to High.
Put the tomatoes, chipotle sauce, onion, garlic, coriander and lime juice into a food processor and process until you have a smooth sauce. Tip into a large bowl and set aside.
Rinse the rice in a fine sieve under the cold tap until the water runs clear. Drain well, then tip into the bowl of the slow cooker.
Add 500 ml water, cover and cook for one and a half hours, until almost all the liquid has been absorbed.
Stir the prawns into the bowl of tomato sauce, then gently pour over the rice in the slow cooker, spreading the prawns out so they don’t overlap. Cover and cook for 1 hour, until they are pink and cooked through.
Serve in bowls with baby spinach and coriander leaves on the side, and lime wedges for squeezing.
