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Mexican Prawns with Coriander Rice The Healthy Slow Cooker by Ross Dobson (Murdoch Books, £18.99). Photography by Jeremy Simons.
February 2024
Reading time 2 Minutes
Your slow cooker makes really good steamed rice, as it works in much the same way as a rice cooker. Just make sure you give the rice a thorough rinse beforehand. Once the rice is cooked, you can top it with light ingredients; nothing too heavy, or the rice will turn into a stodgy mess. Try this zesty, tomato-based sauce with prawns (or fillets of white fish, if you prefer). I tend to avoid adding frozen seafood directly to the slow cooker, as it releases too much water. If you are using frozen prawns, make sure they are completely thawed and pat dry with a paper towel.
20 minutes
2½ hours
  • 400g can whole tomatoes
  • 2 tbsp chipotle sauce
  • 1 white onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • large handful roughly chopped coriander
  • 2 tbsp lime juice
  • 300g long-grain rice
  • 12 large raw prawns, peeled and deveined, but with tails intact
  • handful baby spinach leaves
  • handful coriander leaves, to serve
  • lime wedges, to serve

Heat your slow cooker to High.

Put the tomatoes, chipotle sauce, onion, garlic, coriander and lime juice into a food processor and process until you have a smooth sauce. Tip into a large bowl and set aside.

Rinse the rice in a fine sieve under the cold tap until the water runs clear. Drain well, then tip into the bowl of the slow cooker.

Add 500 ml water, cover and cook for one and a half hours, until almost all the liquid has been absorbed.

Stir the prawns into the bowl of tomato sauce, then gently pour over the rice in the slow cooker, spreading the prawns out so they don’t overlap. Cover and cook for 1 hour, until they are pink and cooked through.

Serve in bowls with baby spinach and coriander leaves on the side, and lime wedges for squeezing.

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