The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Saucy chipotle prawns & rice
Smoky, zesty, a little bit fiery… chipotle and lemon don’t do quiet, and this dish is all the better for it. With fragrant thyme, oregano and smoked paprika, they make a cheeky little marinade for the prawns. Simmered with onions and peppers in a tangy tomato sauce and served on brown rice, it’s a lot – in exactly the right way!
SWK: Source of fibre
SWK: High protein
Plants 5
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Serving size
Ingredients
- 140g brown rice (100% Brown Rice)
- 1 handful of fresh thyme
- 1 handful of fresh flat-leaf parsley
- 200g prawns (Crustaceans)
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 unwaxed lemon
- 1 onion
- 1 pepper
- 3 garlic clove
- 200g passata (tomatoes, salt, citric acid)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 2 tbsp tomato purée
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 481
Protein: 27g
Carbs: 84g
Fat: 4.8g
Ingredients
- 280g brown rice (100% Brown Rice)
- 2 handful of fresh thyme
- 400g prawns (Crustaceans)
- 2 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 4 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 2 unwaxed lemon
- 2 pepper
- 6 garlic clove
- 4 tbsp tomato purée
- 400g passata (tomatoes, salt, citric acid)
- 2 onion
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 472
Protein: 27g
Carbs: 83g
Fat: 4.3g
Saucy chipotle prawns & rice
Smoky, zesty, a little bit fiery… chipotle and lemon don’t do quiet, and this dish is all the better for it. With fragrant thyme, oregano and smoked paprika, they make a cheeky little marinade for the prawns. Simmered with onions and peppers in a tangy tomato sauce and served on brown rice, it’s a lot – in exactly the right way!
Cook time:
35 mins
Cuisine:
American
Food group:
Shellfish
Allergens: Crustaceans, Celery
Cooking Instructions
Before you start
- 1x saucepan
- 1x mixing bowl
- 1x non-stick friyng pan
Get the rice going
- Cook the rice in boiling water for 25-30 mins, then drain.
Turn up the heat!
- Meanwhile, finely chop the thyme leaves.
- In a mixing bowl, combine the prawns with the chipotle paste (to taste), paprika blend and thyme.
- Grate the lemonsʼ zest over the prawns and squeeze in half the juice (to taste). Mix well and set aside.
- Cut any remaining lemon into wedges.
Start that sauce
- Peel the onions and dice into 1cm pieces, then deseed the peppers and dice into 1cm squares. Peel and finely chop the garlic.
- Spritz a non-stick frying pan with cooking spray and put it over a medium heat. Fry the onions, peppers and garlic for 5-7 mins.
Cook your prawns
- Stir the tomato purée into the frying pan and cook for 1 min.
- Tip in the passata, crumble in the stock and pour in 100ml water (150ml for 4 portions). Add the spiced prawns and simmer for 5-7 mins, until the prawns are pink.
Plate up
- Finely chop the parsley.
- Serve the saucy prawns with the rice, then scatter over the parsley and add the lemon wedges for squeezing.