Sweet and Spicy Shrimp, Garlicky Brown Rice and Green Beans
30Prep Time Minutes
50Total Time Minutes
11Number of Ingredients
3 tablespoons olive oil, divided
1 cup sprouted brown basmati rice
2 teaspoons chopped garlic
1-3/4 cups reduced-sodium chicken broth
1 jar (16 oz each) Frontera® Chipotle Salsa
1-1/2 tablespoons cider vinegar
2 tablespoons honey
1/2 teaspoon salt, divided
1 pound large (31 to 35 count) shrimp, peeled and deveined, thawed if frozen
12 ounces fresh green beans
1/4 cup thinly sliced red onion
1/4 cup fresh cilantro
|% Daily Value|
|Total Fat||15 g||23%|
|Saturated Fat||2 g||9%|
|Dietary Fiber||5 g||18%|
|Vitamin C||24 mg||39%|
|Vitamin A||963 iu||19%|
For the rice: Heat 1 tablespoon olive oil in small sauce pan over medium heat. Add rice and cook 2 minutes, add garlic and continue to cook until rice is lightly toasted, about 1 minute, stirring frequently. Stir in chicken broth; bring to a boil. Reduce heat and simmer, covered, 30 minutes until liquid is absorbed. Fluff with a fork.
For the shrimp: Puree the salsa in a blender and press through a medium mesh strainer into a bowl. Heat 1 tablespoon olive oil in large non-stick skillet over medium heat. Add the salsa and cook, stirring frequently, until reduced to the consistency of tomato paste, 5 to 8 minutes. Remove from heat and stir in vinegar, honey and 1/4 teaspoon salt.
Stir the shrimp into the cooked salsa and cook, stirring constantly until the shrimp are pink, about 3 minutes.
For the green beans: Heat remaining 1 tablespoon oil in another large skillet over medium-high heat. Add green beans and remaining 1/4 teaspoon salt and cook until tender, about 5 minutes, stirring frequently.
Rinse red onion under cold water and shake until dry. Serve shrimp garnished with red onion and cilantro over rice with green beans.
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