This is another recipe that I found on Pinterest and this was the first time that I’ve ever cooked with cilantro or made dried black beans!
My picture didn’t look as good so I think it’s best if I don’t post it lol
First let me say that the black beans (if not from a can) do take a few hours. If you are going with the dried bean route (from my research) it seems that about 1/2 cup of dried beans is equal to 1 15oz can.
Also, if you don’t know if you like cilantro or don’t have it often, it is very strong and a little goes a long way. I’m pretty sure I used less that what the recipe calls for.
I also just used regular white rice instead of Jasmine rice, simply because I didn’t have any. Still delicious just takes a little longer to cook
- 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
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.
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.
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