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Serves 4
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To serve:
- Heat the olive oil in a large saucepan over a medium heat and cook the onion for 5-6 minutes or until soft and translucent.
- Add the pepper and carrots and cook for two minutes until they begin to soften.
- Sprinkle in the pilau seasoning and add the rice. Cook for 1-2 minutes.
- Pour in the stock and bring to the boil. Reduce the heat to medium-low and cover with a lid. Cook for 10 minutes until the liquid has been absorbed.
- Stir in the peas and prawns, then cover again and cook for five minutes longer.
- Fluff the rice with a fork and stir through the coriander. Divide amongst four shallow serving bowls, serve with lime wedges for squeezing over and a sprinkle of chopped fresh parsley.
Nutrition Facts
Per serving: 401kcals, 3.9g fat (1.9g saturated), 67.1g carbs (8.2g sugars), 23.4g protein, 6g fibre, 0.871g sodium
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