280g packet uncooked prawns with lemon & garlic butter
25g sachet lemon & herb rub
450g packet microwave basmati rice
2 tablespoons vegetable oil
1 onion, halved, thinly sliced
1 large red capsicum, cut into thin strips
1 chicken stock cube (10g), crumbled
2 vine-ripened tomatoes (300g), chopped
60g bag baby spinach leaves
Reserve butter portions from packet of prawn. Drain prawns on absorbent kitchen paper. Transfer to a bowl with 1 tablespoon of the rub. Toss to coat.
Place rice in a bowl. Crumble to separate grains.
Heat 2 teaspoons of the oil in a large, non-stick frying pan over a medium to high heat. Add prawns. Cook, stirring for about 2 minutes, or until just cooked through. Remove from pan.
Heat remaining oil in same, hot pan. Add onion, capsicum and remaining rub. Cook, stirring occasionally, until onion is soft.
Stir in rice. Add combined stock cube and 1½ cups boiling water. Stir to combine. Bring to boil. Cook, stirring occasionally, for about 5 minutes, or until liquid is almost absorbed.
Add tomatoes. Cook, stirring for a further 4 minutes, or until tomatoes are soft. Return prawns with spinach and reserved butter portions. Stir until spinach is wilted and butter is melted. Remove. Season with salt and pepper.
To serve, divide pilaf among serving bowls.
TIP! De Costi Prawns with Lemon & Garlic Butter are available from the refrigerated seafood section of Woolworths supermarkets.