Latin-Style Prawn Rice Bowl with Avocado and Lime

• 150 g Long-grain white rice
• 250 g Prawns, raw, peeled
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 medium Lime
• 2 medium Tomato, ripe but firm
• 1 medium Avocado, ripe
• 10 g Fresh coriander
• 1 tbsp Olive oil
• ¾ tsp Fine sea salt
• ¼ tsp Black pepper

1. Cook the rice in a saucepan of salted boiling water for 10 to 12 minutes, until tender. Drain well in a colander, then return to the pan, cover, and leave to steam-dry for 2 minutes.
2. Meanwhile, put the prawns in a mixing bowl with the ground cumin, smoked paprika, 1/4 tsp of the fine sea salt, and the black pepper. Finely grate in a little lime zest, then squeeze in 1 tbsp lime juice and toss to coat.
3. Heat the olive oil in a large frying pan over a medium-high heat. Add the prawns and sauté for 2 to 3 minutes, turning, until pink and just cooked through.
4. Dice the tomato and cut the avocado into chunks. Roughly chop the fresh coriander, then cut the remaining lime into wedges.
5. Divide the rice between two bowls and top with the spiced prawns, tomato, and avocado. Sprinkle over the coriander and finish with a pinch of the remaining salt and a squeeze of lime to taste.

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