Chipotle Enchilada Shrimp with Rice and Beans
Ingredients
The rice and beans
-
1 ½
cups
jasmine or basmati rice
-
3
cups
water
-
2
cups
black beans, rinsed and drained
-
1
ear
grilled corn, kernels removed
-
¼
cup
fresh cilantro, chopped
-
2
tablespoons
butter
The shrimp
-
1 ½
pounds
shrimp, peeled and deveined
-
1
teaspoon
chipotle chili powder
-
2
cups
Old El Paso Enchilada Sauce
-
4
pieces
Old El Paso flour tortillas, warmed
-
½
cup
crumbled cotija cheese
-
to taste
sliced limes and cilantro for serving
The cooking fat
Instructions
- 1. Bring water to a low boil in a pot, add rice, stir, cover, and reduce heat to low for 10 minutes.
- 2. Turn off the heat and let the rice sit covered for another 20 minutes.
- 3. Fluff the rice with a fork and mix in black beans, corn, cilantro, and butter; season with salt.
- 4. In a skillet, heat olive oil over medium-high heat, add shrimp and chipotle chili powder, and cook until shrimp is lightly seared.
- 5. Add enchilada sauce and cook until the sauce thickens slightly.
- 6. Serve rice on plates, top with shrimp and sauce, sprinkle with cotija cheese and cilantro, and serve with warm tortillas.
Nutrition Facts (estimated)
Servings
4
Calories
634
Total fat
20g
Total carbohydrates
70g
Total protein
30g
Sodium
800mg
Cholesterol
200mg
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