with Black Bean Rice and Pepper Salsa
Fresh and vibrant, this dinner has it all! Jumbo shrimp tossed in a smoky sauce sits on top of black beans and rice. Topped off with roasted red pepper salsa with a hint of lime, this dish is packed with Mexican-inspired flavour.
Allergens
Utensils
Jumbo Shrimp
285 g
Chipotle Sauce
2 tbsp
Garlic, cloves
2 unit(s)
Green Onion
2 unit(s)
Black Beans
1 unit(s)
Vegetable Stock Powder
1 tbsp
Lime
1 unit(s)
Mayonnaise
2 tbsp
Sweet Bell Pepper
1 unit(s)
Baby Tomatoes
113 g
Parboiled Rice
0.75 cup
Honey
1 unit(s)
Oil
1.5 tbsp
Sugar
0.25 tsp
Salt
0.25 tsp
Pepper
0.25 tsp
Unsalted Butter
1 tbsp
- Peel, then mince or grate garlic.
- Thinly slice green onions, keeping white and green parts separate.
- Using a strainer, drain black beans, reserving the liquid, then rinse beans.
- Heat a medium pot over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter, then garlic, green onion whites and rice. Cook, stirring often, until garlic is fragrant, 1-2 min.
- Add 1/4 cup (1/2 cup) reserved bean liquid, 1 cup (2 cups) water, black beans and stock powder. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Drain and rinse shrimp. Pat dry with paper towels, then season with salt and pepper.
- Combine chipotle sauce and honey in a medium bowl.
- Add shrimp to the bowl with chipotle mixture, then toss to combine. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers.
- Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper.
- Transfer to another medium bowl, then set aside.
- Add 1/2 tbsp (1 tbsp) oil to the same pan, then shrimp. Cook, stirring occasionally, until cooked through, 2-3 min.**
- Meanwhile, halve tomatoes.
- Zest, then juice lime.
- Add tomatoes, green onion greens, 1/2 tbsp (1 tbsp) oil, 1/4 tsp (1/2 tsp) sugar and half the lime juice to the bowl with peppers.
- Season with salt and pepper, then toss to combine.
- Add mayo, 1/2 tbsp (1 tbsp) water, lime zest and 1/2 tbsp (1 tbsp) lime juice to a small bowl. Season with salt and pepper, then toss to combine.
- Divide rice between bowls, top with shrimp. Spoon over any remaining sauce in the pan.
- Top with salsa.
- Drizzle lime crema over top.
960
kcal
Calories
35
g
Fat
7
g
Saturated Fat
124
g
Carbohydrate
17
g
Sugar
18
g
Dietary Fiber
43
g
Protein
210
mg
Cholesterol
2270
mg
Sodium
0.4
g
Trans Fat
1600
mg
Potassium
300
mg
Calcium
7
mg
Iron
