Minutes Prep time: 30
Minutes Total time: 50
Servings: 4
Difficulty: Intermediate
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
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 114 mg | 11% |
| Carbohydrate | 59 g | 20% |
| Cholesterol | 161 mg | 54% |
| Total Fat | 15 g | 24% |
| Iron | 3 mg | 18% |
| Calories | 461 kcal | 23% |
| Sodium | 1401 mg | 57% |
| Protein | 27 g | 53% |
| Saturated Fat | 2 g | 9% |
| Sugars | 13 g | 1% |
| Vitamin C | 24 mg | 39% |
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.
Sweet and Spicy Shrimp, Garlicky Brown Rice and Green Beans
