Green Rice with Prawns

Ingredients

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Method

1. Heat oven grill to high. Place peppers and chillies on a oven tray, drizzle with 1 tbs oil, season and place under grill for 15 minutes or until charred and tender, turning halfway through grilling.
2. Cover with foil and leave to steam for 10 minutes, then peel. Place peppers, jalapeños, spring onion, garlic, coriander and spices in a food processor, season and whizz until finely chopped.
3. Heat 2 tbs oil in a wide saucepan over medium heat, add rice and cook, stirring constantly, for 1 minute or until rice is lightly toasted. Stir in green mixture and 1 tsp salt flakes, then add stock.
4. Bring to the boil, then reduce to a low simmer, cover and cook for 12 minutes. Remove from heat, stand without uncovering for 12 minutes to steam, then uncover and fluff up with a fork.
5. Meanwhile, heat remaining 1 tbs oil in a frying pan over medium–high heat and fry chorizo, stirring regularly, for 3 minutes or until browned on both sides. Add corn, cook for 2 minutes, then add prawns and cook for 2–3 minutes until just cooked. Stir in lime juice, then remove from heat.
6. Divide rice among bowls, top with chorizo and prawn mixture, cucumber and coriander leaves and squeeze lime over.