Cilantro-Lime Black Bean Shrimp and Rice

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 303.2

Total Fat: 8.8 g
Cholesterol: 155.8 mg
Sodium: 1,436.3 mg
Total Carbs: 31.8 g
Dietary Fiber: 8.2 g
Protein: 25.0 g

View full nutritional breakdown of Cilantro-Lime Black Bean Shrimp and Rice calories by ingredient

Introduction

Cilantro-Lime Black Bean Shrimp and Rice – easy, light dinner, with so much flavor! Prep takes only 10 minutes, you cook everything in one pan (about 30 minutes total), and the cleanup is really minimal (only one pan to clean!) Cilantro-Lime Black Bean Shrimp and Rice – easy, light dinner, with so much flavor! Prep takes only 10 minutes, you cook everything in one pan (about 30 minutes total), and the cleanup is really minimal (only one pan to clean!)

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 4

Ingredients

2 tbsp Crisco Pure Vegetable Oil

16 oz Cooked shrimp large

4 clove Garlic

0.5 tsp Salt

0.5 tsp Red pepper flakes

2 cup (8 fl oz) Chicken Broth

1 cup Brown Rice, medium grain

2 tbsp Lime Juice, juice of 1 lime

1.9 cup Great Value reduced sodium black beans

90 grams Cilantro, raw

Directions

Cilantro-Lime Black Bean Shrimp and Rice Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Yield: 4 servings Cilantro-Lime Black Bean Shrimp and Rice Ingredients Shrimp 2 tablespoons olive oil 1 pound raw shrimp, peeled and deveined 4 garlic cloves, minced 1/4 teaspoon salt 1/2 teaspoon red pepper flakes Rice 2 cups chicken broth or vegetable broth 1 cup uncooked Jasmine rice (or use any rice that says on the package that it takes 15 minutes to cook it) 1/4 teaspoon salt 2 tablespoons lime juice, freshly squeezed + extra 1 can (15 oz) black beans, rinsed, drained 1/2 cup fresh cilantro, chopped + extra Instructions Shrimp Heat large skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle or burn. Add shrimp and minced garlic to the skillet, making sure it doesn't crowd, sprinkle 1/4 teaspoon of salt and 1/2 teaspoon of red pepper flakes over shrimp. Cook shrimp, stirring once or twice, on medium heat, about 3-4 minutes total, until pink in color. Remove shrimp from the skillet to a plate. Rice To the same (now empty) skillet, add chicken broth, uncooked rice, and 1/4 teaspoon salt. Bring to boil. Mix everything well. Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, until the rice is cooked through. You might need to add 1/2 cup of water if your rice is not completely cooked through. Mix in the lime juice, rinsed and drained black beans, and fresh cilantro into the cooked rice. Add extra lime juice (about 1 tablespoon) and extra chopped fresh cilantro to the plate with shrimp, mix to coat shrimp with lime juice and cilantro. Add the shrimp to the skillet with rice and gently reheat.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user ENADAL.