Jamaican Jerk Prawns and Rice Bowl
200g uncooked prawns
1 red onion
1 yellow pepper
2 cloves of garlic
50-75g uncooked rice (depending on appetite!)
1 reduced salt vegetable stock cube
1 teaspoon of Peak Blend’s Seaweed
1 teaspoon of Peak Blend’s Jamaican Jerk seasoning
80g frozen peas
1 teaspoon of Coconut oil
Finely chop the garlic cloves and red onion.
Slice the yellow pepper into small batons.
Heat a large frying pan on a low heat and add the coconut oil. When the oil is hot, add the chopped onion, garlic and peppers. Cook until softened but make sure the garlic doesn’t burn.
When the veggie mix is softened, add the uncooked prawns into the pan and shortly after, before they are cooked through, add the Peak Blend’s Seaweed and the Peak Blend’s Jamaican Jerk seasoning.
Mix the seasoning and seaweed in the pan to make sure all the prawns and veggies are covered.
When the prawns have cooked all the way through, remove them from the pan and keep to aside.
Keep the pan on the lowest heat and boil water in the kettle.
Add the uncooked rice to the pan and mix it with the veggies. Level the rice and veggie mixture out so that all the pan is covered.
Pour over the boiling water from the kettle so that it covers all of the rice.
Add in the stock cube and make sure it dissolves together with the frozen peas.
The rice will start to absorb the liquid. When the rice is cooked to your liking, add the cooked prawns back into the pan. Stir them in so they are mixed into the rice.
When the prawns are warm through, you can remove the pan from the heat and serve.