Buttered Basmati Rice with Prawns, Sautéed Spinach, and Ancho Butter Sauce

Cook the Basmati Rice 1. Rinse the Basmati rice under cold water until the water runs clear. 2. In a large pot, combine the rinsed rice and 4 cups of water. Bring to a boil over high heat. 3. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed. 4. Remove from heat and let it sit, covered, for 5 minutes.

Prepare the Prawns 1. Remove the shell and devein the prawns, if necessary. 2. Season the prawns with salt. 3. Heat a large skillet over medium-high heat and melt 1 tablespoon of butter. 4. Add the prawns to the skillet and cook for 2-3 minutes on each side, or until they are pink and cooked through. Set aside.

Sauté the Spinach 1. Heat a large skillet over medium heat and add olive oil. 2. Add the minced garlic and cook for 1 minute, or until fragrant. 3. Add the spinach to the skillet and cook, stirring occasionally, until wilted. 4. Season with salt and pepper. Set aside.

Prepare the Ancho Butter Sauce 1. In a small saucepan, melt 2 tablespoons of butter over medium heat. 2. Stir in the ancho chili powder and cook for 1 minute. 3. Add the chicken broth and lime juice to the saucepan and bring to a simmer. 4. Cook for 5 minutes, or until the sauce has thickened slightly. 5. Season with salt to taste.

Serve 1. Spoon the buttered Basmati rice onto plates. 2. Top with sautéed spinach and cooked prawns. 3. Drizzle the Ancho Butter Sauce over the dish. 4. Garnish with freshly chopped cilantro, if desired.