Mexican-Style Prawn Rice with Avocado Salsa Recipe

Introduction

In today’s fast‑paced world, finding a dish that is both delicious and quick to prepare can feel like a culinary miracle. Mexican-Style Prawn Rice with Avocado Salsa is exactly that: a vibrant, protein‑rich plate that can be ready in just 30 minutes. The dish combines the smoky warmth of Mexican spices, the sweet freshness of avocado, and the tender bite of prawns, all resting on fluffy basmati rice. Whether you’re a beginner looking to build confidence in the kitchen or an intermediate enthusiast wanting to experiment with new flavors, this recipe is a perfect stepping stone.

Why Mexican Flavors Work in the Kitchen

Mexican cuisine is known for its bold flavors, fresh ingredients, and quick cooking techniques. The use of fresh herbs like coriander, the acidity of lime or lemon, and the heat from chillies create a balanced profile that satisfies the palate without requiring long simmer times. By embracing these principles, you can craft dishes that feel authentic and approachable, even if you’re just starting out.

Meal Profile

Title: Mexican-Style Prawn Rice with Avocado Salsa
Difficulty: Easy
Portion: Serves 4
Hands‑on time: 30 min
Description: This Mexican‑style prawn rice dish is rich in Vitamins E, K and B12 making it an easy and healthy meal for busy weeks.

The combination of quick‑cook rice, fresh prawns, and a creamy avocado salsa makes this dish a balanced, satisfying option that delivers both nutrition and taste. The recipe is designed for those who want a flavorful meal without a long prep time, making it ideal for weekday dinners or a relaxed weekend lunch.

Ingredient Highlight

The magic of this dish lies in the harmony of its ingredients. Here’s a quick rundown:

• 2 tbsp olive oil
• 2 small red onions, 1 chopped, 1 sliced
• 1‑2 red chillies, chopped
• 240g basmati rice
• 400g tin chopped tomatoes
• 20g fresh coriander, stalks and leaves chopped separately
• 1 chicken or vegetable stock pot (we used Knorr)
• Juice of 1 lemon, plus wedges to serve
• 300g sustainable peeled raw prawns
• 200g green beans, tailed
• 1 large ripe avocado, sliced

Each ingredient plays a distinct role: the olive oil and onions form a fragrant base, the tomatoes and stock create a savory sauce, the prawns bring protein and texture, while the avocado salsa offers a creamy counterpoint that balances the heat from the chillies.

Step‑by‑Step Instructions

1. Heat the oil in a deep, heavy‑based frying pan or shallow casserole with a lid. Add the chopped onions, chillies and a pinch of salt, then fry for 5‑6 minutes or until the onions are starting to soften.
2. Stir in the rice, then add the chopped tomatoes, chopped coriander stalks and the stock pot. Fill the empty tomato tin with cold water and add to the pan. Stir, then bring to the boil. Cover with the lid, then simmer over a low heat for 12‑15 minutes until the rice is almost tender and most of the liquid has been absorbed.
3. Put the sliced onion in a bowl with the lemon juice. Season with salt and set aside.
4. Once the rice is almost tender, poke in the prawns, then scatter the green beans over the top. Cover again and simmer for another 8 minutes or until the rice is tender and the prawns and beans are cooked through. Take off the heat and leave for a few minutes with the lid on.
5. Stir the avocado and coriander leaves into the onion, season to taste, then spoon over the top of the rice. Serve with lemon wedges for squeezing over.

Follow these steps carefully and you’ll find that the flavors develop beautifully, each component complementing the others without overpowering.

Nutritional Snapshot

Because the dish centers on prawns, basmati rice, and avocado, it offers a balanced mix of macronutrients: lean protein from the prawns, complex carbs from the rice, and healthy fats from the avocado and olive oil. The fresh vegetables contribute fiber, vitamins, and antioxidants. The inclusion of fresh coriander adds a burst of vitamin K, while the lemon juice provides vitamin C, which can help with iron absorption from the vegetables.

Mastering Prawn Cooking

Prawns cook quickly and can become rubbery if over‑cooked. The key is to add them at the right moment—when the rice is almost done. This timing allows the prawns to finish cooking in the residual heat of the pan while absorbing the flavors of the tomato‑stock mixture. Keep an eye on the color; prawns turn from pink to opaque within a couple of minutes.

Rice‑Cooking Technique

Basmati rice is prized for its long, slender grains and aromatic fragrance. Rinsing the rice under cold water removes excess starch, preventing a gummy texture. When adding the stock pot and water, use a ratio that ensures the liquid is just enough to cook the grains without drowning them. A tight lid and low simmer help the rice absorb the liquid evenly.

The Role of Avocado and Coriander

Avocado adds creaminess and a subtle buttery flavor that cools the heat from the chillies. It also supplies monounsaturated fats that support heart health. Coriander, both the stalks and leaves, provides a citrusy, slightly peppery note that brightens the dish. Separating the stalks and leaves allows the stalks to infuse the rice with flavor while the leaves remain fresh for garnish.

Plating and Presentation

To plate this dish, scoop a generous portion of the rice onto a warmed bowl or plate. Spoon the avocado‑coriander mixture over the top, letting it cascade slightly. Garnish with a wedge of lemon on the side, a sprinkle of extra fresh coriander, and a dusting of chili flakes if desired. The contrast of colors—golden rice, green avocado, bright red chillies—makes for an inviting presentation.

Leftovers and Meal Prep

This dish keeps well in the refrigerator for up to two days. When reheating, sprinkle a splash of water or a bit of fresh lemon juice to restore moisture. For meal‑prep, divide the rice and prawn mixture into individual containers and keep the avocado salsa separate until ready to serve. This approach preserves the freshness of the avocado and prevents the rice from becoming soggy.

Aroma and Sensory Experience

The first thing you’ll notice is the fragrant steam rising from the pan—a blend of sautéed onions, garlic‑free tomatoes, and a hint of coriander. As the dish cooks, the aroma becomes more complex, with a subtle smokiness from the pan and a bright citrus note from the lemon juice. These scents cue the body to prepare for the burst of flavors to come.

Pairing with Drinks

A light, crisp white wine such as a Sauvignon Blanc complements the dish’s acidity and spice. If you prefer cocktails, a margarita or a classic tequila sunrise works beautifully. For a non‑alcoholic option, a sparkling limeade or a chilled cucumber‑mint water keeps the palate refreshed.

Final Thoughts

Mexican‑Style Prawn Rice with Avocado Salsa proves that a quick, healthy meal can be both satisfying and sophisticated. The recipe’s easy steps, short cooking time, and balanced nutrition make it a reliable choice for anyone looking to elevate their weeknight cooking. Grab the ingredients, follow the numbered steps, and enjoy a meal that feels like a vacation in a bowl.

Whether you’re cooking for yourself, a family, or guests, this dish promises to impress with its bright colors, fresh textures, and harmonious taste. Try it today and discover how a few minutes in the kitchen can bring a taste of Mexico to your table.

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