Mexican Shrimp
Ingredients
The main ingredients
-
1
pound
medium shrimp, peeled and deveined
-
1
cup
long-grain brown rice
-
1
can
reduced sodium black beans (15 ounces)
-
2
cans
diced tomatoes with green chiles (10 ounces each)
-
1½
cups
water
The vegetables
-
2
small
jalapenos, diced
-
2
red
bell peppers, chopped
-
1
small
yellow onion, chopped
-
3
medium
green onions, chopped
-
¼
cup
fresh cilantro, chopped
The spices and seasonings
-
1½
teaspoons
ground chili powder
-
1½
teaspoons
garlic powder
-
¾
teaspoon
ground cumin
-
½
teaspoon
kosher salt
-
1
teaspoon
oregano
-
¼
teaspoon
ground black pepper
The toppings (optional)
-
1
lime
cut into wedges
-
to taste
sliced jalapenos
-
to taste
sour cream or plain Greek yogurt
-
to taste
diced avocado
The oil
-
1½
tablespoons
extra-virgin olive oil
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add shrimp and season with ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon cumin, and ¼ teaspoon salt. Cook until shrimp are pink, about 2-3 minutes, then remove and set aside.
- In the same skillet, add remaining oil, onion, jalapeno, and bell pepper. Cook until softened, about 5 minutes.
- Stir in oregano, black pepper, remaining chili powder, garlic powder, and cumin. Cook for 30 seconds.
- Add rice and beans, stirring to coat. Then add diced tomatoes with their juices and water. Bring to a gentle boil.
- Cover and reduce heat to simmer. Cook for 30 minutes.
- Remove lid and stir, scraping any rice that has stuck to the bottom. Re-cover and continue to simmer for 10-15 minutes until rice is tender, adding more water if necessary.
- Stir in green onions, cilantro, and reserved shrimp. Squeeze lime over the top and serve with desired toppings.
Nutrition Facts (estimated)
Servings
4
Calories
492
Total fat
7g
Total carbohydrates
89g
Total protein
42g
Sodium
20mg
Cholesterol
173mg
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