Chilli Prawn & Chorizo Jambalaya Rice
with Sour Cream & Parsley
Satisfy your cravings for bold, vibrant flavours with this Louisiana staple! Succulent prawns and chorizo mingle with aromatic rice and veggies to create a hearty dish full of savoury flavours. A dollop of sour cream on top is the perfect cooling accompaniment.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
capsicum
1
tomato
1 tin
sweetcorn
½ packet
Mild Chorizo
1 packet
Microwavable Basmati Rice
1 sachet
South American Seasoning
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
pinch
chilli flakes
1 packet
sour cream
(Contains Milk; )
1
parsley
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Cut capsicum into bite-sized chunks. Finely chop tomato. Drain sweetcorn. • Cut mild chorizo (see ingredients) into 1cm chunks. • Microwave rice until steaming, 2-3 minutes.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chorizo, capsicum and tomato, tossing, until browned, 4-5 minutes. • Reduce heat to medium, then add South American seasoning, and cook until fragrant, 1-2 minutes. • Add the microwaved rice and cook, stirring, until well combined, 2-3 minutes. Season to taste. Transfer chorizo rice directly to serving bowls and cover to keep warm.
• Wipe out frying pan and return to medium-high heat with the butter and a drizzle of olive oil. • Cook peeled prawns and corn, tossing, until pink and starting to curl up, 3-4 minutes. • Remove pan from heat, add a pinch of chilli flakes (if using) and toss to combine.
• Divide chorizo jambalaya rice between bowls. • Top with chilli prawns. Dollop over sour cream and tear over parsley to serve. Enjoy!