Irresistible 3-Bean Garlic Skillet | Sarten de Alubias al Ajo Recipe
EPISODE 586 - How to Make a 3-Bean Garlic Skillet | Sarten de Alubias al Ajo Recipe
FULL RECIPE HERE:
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SHRIMP BLACK BEAN & RICE SKILLET | Cilantro & Lime | Jasmine Rice | 1 - Pan Recipe
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This Cilantro - Lime Shrimp with Black Bean Jasmine Rice is such an easy, delicious recipe as always. The shrimp sit right on top of a bed of black bean rice. This recipe takes only 10 minutes to prep and then you cook everything in one pan. Can it get any easier than that? You know how I feel about one pan dishes for easy cleanup.
Shrimp & Quinoa Protein Bowl:
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YIELD 4 servings
INGREDIENTS (SHRIMP)
2 Tbsp. EVOO
1 lb. Shrimp, raw, peeled, and deveined
4 Garlic Cloves , minced
1/4 tsp. Salt
1/2 tsp. Red Pepper Flakes
INGREDIENTS (BLACK BEAN RICE)
2 cups Chicken or Vegetable Broth (I made mine with Better Than Bouillon Chicken Base & boiled water)
1 cup Jasmine Rice, uncooked (Use any rice that takes 15 minutes to cook)
1/4 tsp. Salt
2 Tbsp. Lime Juice, freshly squeezed is preferred + extra
15 oz. can of Black Beans, rinsed and drained
1/2 cup Fresh Cilantro, chopped + extra (You can also use parsley)
INSTRUCTIONS (SHRIMP)
1. Heat a large skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle.
2. Add shrimp and garlic to the skillet. Sprinkle 1/4 tsp. of salt and 1/2 tsp. of red pepper flakes over the shrimp.
3. Cook the shrimp on medium heat (~3-4 mins., until pink in color). Make sure to flip them so they cook evenly on both sides.
4. Remove shrimp from the skillet to a plate and cover with foil.
INSTRUCTIONS (BLACK BEAN RICE)
1. To the same (now empty) skillet, add chicken broth, uncooked rice, and 1/4 tsp. salt and bring to a boil while mixing everything well.
2. Reduce the heat to low boil simmer and 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 of water if your rice is not completely cooked through.***
3. Mix in the lime juice, black beans, and cilantro into the cooked rice.
4. Add extra lime juice (about 1 Tbsp.) and extra cilantro to the plate with the shrimp. Mix to coat the shrimp evenly.
5. Add the shrimp to the skillet with rice and gently reheat.
6. Enjoy!
TIPS
1. Use large raw shrimp, not the small kind. Don't use pre-cooked shrimp. When you use large raw shrimp and cook it with spices, you get so many more juices and so much more flavor. With raw shrimp, make sure they're peeled and deveined and, of course, WILD CAUGHT!
2. Do not use pre - cooked rice. Use a rice, such as jasmine rice, that takes 15 - 20 minutes to cook. This way, the rice has time to absorb all the flavors.
3. Use freshly squeezed lime juice – it’s not as acidic and is much richer in flavor.
NUTRITION
Calories: 497 kcal
Calories from Fat: 81 kcal
% Daily Value*
Fat: 9 g; 14%
Saturated Fat: 1 g; 6%
Cholesterol: 285 mg; 95%
Sodium: 1611 mg; 70%
Potassium: 637 mg; 18%
Carbohydrates: 64 g; 21%
Fiber: 10 g; 42%
Protein: 36 g; 72%
Vitamin A: 210 IU; 4%
Vitamin C: 16.6 mg; 20%
Calcium: 219 mg; 22%
Iron: 5.3 mg; 29%
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Good Food, Good Life, 365 - Black Bean One-Skillet Casserole with Chili Rice
Cajun Sausage and Rice Skillet
You can call this recipe Jambalaya light because it's the same flavors and same technique in a faster, more simplified format, perfect for busy weeknights! FULL RECIPE BELOW. ????
PRINTABLE RECIPE:
INGREDIENTS
14 oz. Andouille sausage* ($3.99)
1 Tbsp cooking oil ($0.04)
1 bell pepper ($0.89)
1 tsp smoked paprika ($0.10)
1/2 tsp dried oregano ($0.05)
1/2 tsp dried thyme ($0.05)
1/4 tsp garlic powder ($0.02)
1/4 tsp onion powder ($0.02)
1/8 tsp cayenne pepper ($0.02)
1/8 tsp freshly cracked black pepper ($0.01)
1 15oz. can fire roasted diced tomatoes ($1.00)
1 cup long grain white rice ($0.62)
1.5 cups chicken broth ($0.20)
2 green onions, sliced ($0.20)
INSTRUCTIONS
1. Slice the sausage into ¼-½ inch thick slices. Add the sausage and cooking oil to a deep skillet or Dutch oven and sauté over medium heat until the sausage is well browned. Don't worry if the sausage begins to brown on the bottom of the skillet. That's extra flavor that will cook into the rice later.
2. While the sausage is cooking, dice the bell pepper. Once the sausage is browned, add the bell pepper to the skillet and continue to sauté for about one more minute.
3. Add the spices (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper) to the skillet with the sausage and bell pepper and continue to sauté for one minute more to toast the spices.
4. Add the fire roasted diced tomatoes (with juices), rice, and chicken broth to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.
5. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.
6. After the skillet has rested, remove the lid, and fold the sausage and rice to redistribute the rice and sausage throughout. Top with sliced green onions and serve!
NOTES
*If you can not find Andouille in your area, use any smoked pork sausage.
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TIMESTAMPS
0:00 Intro
0:07 Brown the sausage in the skillet
0:15 Add bell pepper
0:19 Add spices
0:28 Add tomatoes, rice, and broth
0:37 Simmer
0:42 Stir and add green onion
0:52 Serve and enjoy!
Comforting Black Bean Skillet
Here's a vegetarian main dish your family will love. It's loaded with protein, fiber, and good nutrition from bell peppers, zucchini, black beans, fire-roasted tomatoes, brown rice and moz zarella cheese. With just 320 calories per serving, you can serve four people for only $2.00 each.
Cajun Shrimp and Rice Skillet
Cajun Shrimp and Rice Skillet
Ingredients:
1 ⅓ cups uncooked Long Grain White Rice
2 ⅔ cup Chicken Broth
1 lb Jumbo Shrimp, peeled and de-veined
4 tbsp Butter
2 Garlic Cloves
Cajun Seasoning
1 ½ tsp Paprika
1 tsp Salt
1 tsp Garlic Powder
½ tsp Cracked Black Pepper
½ tsp Onion Powder
½ tsp dried Oregano
½ tsp Cayenne Pepper
¼ tsp Crushed Red Pepper Flakes
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