Southwestern Shrimp and Rice Skillet

A simple skillet recipe. Often at the checkout line at HEB I will pick up a circular with recipes. This recipe came from Prevention Guide’s COMFORT FOOD COOKBOOK. I tweeked it, made it lower fat, cooked it and my family ate on it for a few days. Definitely squeeze the lime on it and we love Cholulu sauce to spice it up a bit!            ~ YPB Owner, Lisa Wright

Prep Time: 20 min
Total Time: 1 hour
Servings: 5

Ingredients

1 cup brown rice
1 1/2 tbsp olive oil
5 cloves garlic, minced
12 oz peeled and deveined medium shrimp
1 can (15 oz) no-salt-added black beans, rinsed and drained
1 cup medium salsa
1/2 cup shredded cheddar
1 lime, cut into wedges

Directions:

Prepare rice per package directions (makes 3 cups). Set aside.

Heat oil in large, deep skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add shrimp and cook, stirring, until just pink, 3 to 5 minutes. Stir in beans, salsa, and reserved rice.

Reduce heat to low, cover, and cook until shrimp are opaque in thickest part and mixture is hot and bubbly, about 5 minutes.

Remove skillet from heat and sprinkle with cheese. Serve with lime wedges.

Nutrition Facts
379 calories
19 g protein
54 g carb
9.7 g fat