Santa Fe Shrimp and Rice
Serves 4
Ingredients:
| 1 |
cup |
Carolina® Brown Rice (Whole Grain) or Carolina® White Rice |
| 1 |
tsp |
tumeric |
| 1 |
cup |
black beans, cooked |
| 1 |
|
small poblano pepper, seeded and chopped |
| 1 |
|
small red bell pepper, seeded and chopped |
| 1 |
|
lemon, zest and juice |
| 1/2 |
lb |
shrimp, peeled and deveined |
| 2 |
tsps |
chili powder |
| 1 |
tsp |
vegetable oil |
Directions:
Prepare rice as per package directions, adding tumeric to water.
In a medium bowl combine beans, peppers and lemon zest and juice. Set aside. Sprinkle shrimp with chili powder and toss to coat evenly. Heat oil in a large non-stick skillet over medium-high heat. Sauté shrimp 3 minutes or until opaque in center. Add reserved bean mixture and cook 2 more minutes, or until shrimp are done and mixture is heated through. Serve over rice.
|
Calories: 280 /serving
Total fat: 3.5 g
Sat. fat: 0 g
Cholesterol: 85 mg
Sodium: 330 mg
Carbohydrates: 46 g
Fiber: 5 g
Protein: 19 g
Sugars: 2 g
Print
Email
|