Cilantro-Lime Black Bean Shrimp and Rice (30-Minute, One-Pan

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

2 tablespoons olive oil

1 pound shrimp (, raw, 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 Jasmine rice (uncooked 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)

15 oz black beans (from the can, rinsed, drained)

1/2 cup fresh cilantro (chopped + extra)

Directions

Cooking Cilantro Lime 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.

Making Cilantro Lime and Black Bean 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 (from the can), 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.

Nutrition

• Calories: 497 kcal
• Total Fat: 9 g
• Saturated Fat: 1 g
• Cholesterol: 285 mg
• Sodium: 1611 mg
• Total Carbohydrate: 64 g
• Dietary Fiber: 10 g
• Protein: 36 g