Cilantro-Lime Black Bean Shrimp and Rice

• Gluten free

• Seafood

  • 1 lb Shrimp, raw

• Produce

  • 1 can Black beans
  • 1/2 cup Cilantro, fresh
  • 4 Garlic cloves

• Canned Goods

  • 2 cups Chicken broth or vegetable broth

• Condiments

  • 2 tbsp Lime juice, freshly squeezed

• Pasta & Grains

  • 1 cup Jasmine rice

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on juliasalbum.com

Ingredients

• 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
• 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

Directions

• 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 doesnt 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.
• 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.