Spanish Shrimp and Rice
1 tablespoon olive oil
½ pound shrimp raw, peeled and deveined
salt and pepper to taste
1 cup Uncle Ben’s® Flavor Infusions Spanish Style
1 ¼ cups chicken stock
1 cup canned diced tomatoes including juice
1 cup black beans drained and rinsed
1 lime cut in 4 wedges
2 tablespoons fresh cilantro chopped
Avocado sliced (optional)
Drizzle the olive oil into the skillet over medium heat and once it’s warm, add the shrimp in a single layer. Season with salt and pepper and sauté 1 - 1 1/2 minutes per side then remove the shrimp from the skillet tenting it with foil to keep it warm.
Add the Uncle Ben’s® Flavor Infusions Spanish Style to the same skillet, toasting it a couple of minutes over medium heat, stirring occasionally.
Pour in chicken stock, diced tomatoes and drained, drained/rinsed black beans.
Squeeze a wedge of lime over the top then cover, increase the heat bringing it to a boil then reduce the heat to medium-low and simmer about 8 minutes stirring occasionally until the liquid is absorbed and the rice is tender.
Return the shrimp to the skillet, nestling it into the rice. Garnish with finely chopped fresh cilantro and (optional) a few slices of fresh avocado.
Prep Time: 5minutes Cook Time: 20minutes Total Time: 25minutes