Lemon Shrimp With Black Beans And Rice
From mbelisle 13 years agoIngredients
- 2 cups instant brown rice shopping list
- 1/4 teaspoon ground turmeric shopping list
- 15 ounces black beans, canned, rinsed and drained shopping list
- 2 medium poblano peppers, seeded and chopped shopping list
- 4 teaspoons lemon peel, grated shopping list
- 6 tablespoons lemon juice shopping list
- 3 tablespoons extra virgin olive oil shopping list
- 1/4 teaspoon salt shopping list
- 2 pounds shrimp, peeled and deveined shopping list
- 3 teaspoons chili powder shopping list
How to make it
- Cook rice with turmeric according to package directions, omitting salt and fat.
- Combine beans, poblano peppers, lemon peel, juice, oil and salt in medium bowl and set aside.
- Spray large nonstick skillet with cooking spray and heat over medium heat. Add shrimp and chili powder and cook, stirring, for 4 minutes or until shrimp are pink and opaque.
- Add bean mixture to shrimp and cook and stir until heated through.
- Serve over cooked rice and garnish with lemon wedges.
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