Description
This delicious dish combines long grain rice, shrimp, black beans, and fresh mango salsa for a refreshing meal.
Ingredients
Scale
- 1 cup long grain white rice (Lundberg recommended)
- 1–3/4 cups water
- 1 Tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/2 lime
- 3 Tablespoons chopped cilantro
- 15 oz can black beans (drained and rinsed)
- 1 mango (peeled and chopped)
- 1/4 small red onion (minced)
- 1/4 cup chopped cilantro
- 3 Tablespoons lime juice (~1–1/2 limes)
- to taste salt and pepper
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon honey
- 1/2 teaspoon chili powder
- 1 lime
- to taste salt and pepper
- 12 oz raw jumbo shrimp
Instructions
- Bring water, oil, and salt to a boil in a saucepan. Add rice, place a lid on top, then turn heat down to low and simmer until rice is tender, 12-15 minutes. Fluff with a fork then add lime juice to taste and chopped cilantro. Set aside.
- Combine all ingredients together in a large bowl then stir to combine.
- Whisk together all ingredients except shrimp in a large bowl then add shrimp and marinate for 10 minutes.
- Heat a large skillet over medium-high heat then mist with olive oil or nonstick spray. Add shrimp, being careful not to crowd the pan (may need to do 2 batches), along with a little of the marinade then sauté until no longer pink in the center.
- Spoon rice into bowls then top with black bean-mango salsa and cooked shrimp.
Notes
- This recipe is best served fresh.
- Adjust spices to your liking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 120mg