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1 1/2 tablespoons extra-virgin olive oil divided
1 pound medium shrimp peeled and deveined (I use frozen shrimp, then thaw it)
1 1/2 teaspoons ground chili powder divided
1 1/2 teaspoons garlic powder divided
3/4 teaspoon ground cumin divided
1/2 teaspoon kosher salt divided
1 small yellow onion chopped
2 small jalapenos or 1 large jalapeno, core and seeds discarded, diced
2 red bell peppers cored and chopped
1 teaspoon oregano
1/4 teaspoon black pepper
1 can reduced sodium black beans — 15 ounces, rinsed and drained
1 cup long-grain brown rice do not use short grain or instant, as it will become mushy
2 cans diced tomatoes in green chiles, such as Rotel 10-ounce cans, 20 ounces total
1 1/2 cups water
3 medium green onions chopped
¼ cup chopped fresh cilantro plus additional for serving
1 lime cut into wedges
Optional — for serving:
additional sliced jalapeno
sour cream or plain Greek yogurt
diced avocado
In a large skillet or Dutch oven with a tight-fitting lid, heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot but not smoking, swirl to coat the pan, then add the shrimp. Sprinkle with ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon cumin, and ¼ teaspoon salt. Stir to coat the shrimp with the spices, then continue to saute just until the shrimp is pink and fully cooked through, about 2 to 3 minutes. Remove to a plate and set aside.
Add the remaining ½ tablespoon oil, onion, jalapeno, and bell pepper. Cook until the vegetables begin to soften, about 5 minutes. Add the oregano, black pepper, the remaining 1 teaspoon chili powder, 1 teaspoon garlic powder, and ½ teaspoon cumin. Stir to coat the vegetables and cook 30 seconds. Add the rice and beans. Stir to coat once more.
Add the diced tomatoes in their juices and water. Stir to combine th

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