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Smoky Chorizo Prawn Rice

with Tomatoes and Sweetcorn

Recipe Development TeamUpdated on November 03, 2025

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Calories

:

154 kcal

Protein

:

8.6g protein

Total

:

10 minutes

Difficulty

:

Medium

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

25 grams

Sun-Dried Tomato Paste

125 grams

Baby Plum Tomatoes

150 grams

Sweetcorn

1 pot(s)

Mexican Style Spice Mix

60 grams

Diced Chorizo

1 pouch(es)

Steamed Basmati Rice

½ unit(s)

Lemon

180 grams

King Prawns

1 bunch(es)

Coriander

Nutrition Values

Energy (kJ)644 kJ

Energy (kcal)154 kcal

Fat10.6 g

of which saturates3.5 g

Carbohydrate4.9 g

of which sugars4.2 g

Dietary Fibre1.7 g

Protein8.6 g

Salt2 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

Heat a drizzle of oil in a large frying pan over high heat. Once hot, add the chorizo and cook, stirring, until the fragrant oils are released, 2-3 mins.

Meanwhile, halve the tomatoes. Drain the sweetcorn in a sieve.

Roughly chop the coriander (stalks and all). Zest and halve the lemon.

2

Add the Mexican spice to the chorizo and cook for 1 min (add less if you don't like too much heat).

Add the tomatoes and prawns and cook until the tomatoes are starting to soften and the prawns are almost cooked, 2-3 mins.

Add the sweetcorn, sundried tomato paste and lemon zest with a splash of water and cook, stirring, for a further 2-3 mins.

Season with salt and pepper. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

3

Meanwhile, cook the rice according to pack instructions.

Stir the cooked rice through the prawn mixture with half the coriander and squeeze over some lemon juice.

Taste and add more salt and pepper if necessary

Divide between plates and scatter over the remaining coriander. Serve with any remaining lemon wedges

4

5

6

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