Cilantro-Lime Black Bean Shrimp and Rice~It's What's for Dinner

Hello from the chilly South.  Honestly, while it is cold here I can't complain as I know so many of you are experiencing far worse temps, wind chill, and snow fall.

After slacking off on our meal planning the week leading up to and after Christmas, I decided it was high time to get back to some sense of normal.  While I didn't full out meal plan this week, we are back to eating healthier dinners at home.

This recipe is similar to one we have made before, substituting shrimp for chicken.  My youngest is eating very limited beef due to new dietary restrictions, and she was a bit tired of chicken so shrimp it was.

Cilantro-Lime Black Bean Shrimp and Rice

Ingredients:

Shrimp-
2 TBS olive oil
1 pound raw shrimp, peeled and deveined
4 garlic cloves, minced (we keep jarred minced on hand, so much easier)
1 /4 tsp salt (we prefer sea salt)
1/2 tsp red pepper flakes

Rice-
2 C chicken broth or vegetable broth (for added health benefits you can use bone broth)
1 C uncooked Jasmine rice (or use any rice that says on the package that it takes 15 minutes to cook it-we had white long grain on hand)
1/4 tsp salt
2 TBS lime juice, freshly squeezed + extra (we keep Whole Foods organic lemon and lime juice on hand)
1 can (15 oz) black beans, rinsed, drained (we used Eden organic soy free)
1/2 C fresh cilantro, chopped + extra

Directions:

Shrimp-

1. 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.
2. Remove shrimp from the skillet to a plate.

Rice-

3. To the same (now empty) skillet, add chicken broth, uncooked rice, and 1/4 teaspoon salt. Bring to a 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 water if your rice in not completely cooked through.
4. Mix the lime juice, rinsed and drained black beans, and fresh cilantro into the cooked rice.
5. Add extra lime juice (about 1 tablespoon) and extra chopped fresh cilantro to the plate with shrimp, mix to coat shrimp.  Add the shrimp to the skillet with the rice and gently reheat.

Click here for the chicken version.

Stay warm friends.