World Cuisine

  • 180 g (6 oz) long-grain rice
  • 1 tablespoon vegetable oil
  • 1 red pepper, diced
  • 2 onions, sliced
  • 2 garlic cloves, finely chopped
  • 1 celery stick, chopped
  • 1 sprig of thyme, leaves only
  • 30 raw peeled prawns
  • Tabasco sauce
  • salt and pepper
  • knob of butter, to serve

Cook the rice creole-style for 15 minutes (see page 12). Drain it and set aside to cool.

Heat the oil in a large nonstick pan. Add the pepper, onions, garlic and celery. Sprinkle with thyme. Cook for 15 minutes, stirring regularly. Season.

Stir in the prawns and a drop of Tabasco and cook for a further 5 minutes. Add the cooked rice and mix well with a fork to separate the grains.

Add a knob of butter just before serving.

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