Monday, March 20, 2023

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Tomatoey Shrimp and Inexperienced Beans Over Brown Rice Recipe

Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Good Firm. Meals styling by Pearl Jones for Ashley Klinger & Co. 

Makes 4 Servings

  • 1 ½cups raw brown rice
  • 2cups frozen inexperienced beans
  • cup olive oil
  • 5 cloves garlic, minced
  • ½teaspoon chili powder
  • ¼teaspoon floor cumin
  • 1 14-oz. can diced tomatoes
  • 1teaspoon granulated sugar
  • 1pound peeled and deveined shrimp
  • Salt and pepper, to style
  1. Prepare dinner rice in keeping with bundle instructions.

  2. Microwave inexperienced beans in keeping with bundle instructions till al dente, then drain any extra liquid and put aside.

  3. When rice is about half-hour from being finished, warmth olive oil in a big sauté pan (sauté pans have straight sides, whereas skillets have curved sides) over medium.
  4. Add garlic, chili powder, and cumin and prepare dinner till garlic is simply beginning to brown, about 30 seconds.

  5. Add canned tomatoes and sugar and stir every little thing collectively.

  6. When the sauce begins to bubble, cut back the warmth to low and let the sauce simmer for quarter-hour.

  7. Season shrimp with salt and pepper on either side.

  8. Add shrimp to sauce and prepare dinner for five–6 minutes, flipping shrimp midway, till every shrimp is opaque all through.

  9. Add cooked inexperienced beans and stir for about 30 seconds to mix every little thing, ensuring inexperienced beans are sizzling.

  10. Serve tomato sauce, shrimp, and inexperienced bean combination over rice.

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