Sweet and Spicy Shrimp, Garlicky Brown Rice and Green Beans
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20Prep Time Minutes
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65Total Time Minutes
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12Number of Ingredients
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4Servings
Ingredients
- 3 tbsp (45 mL) olive oil, divided
- 1 cup (128 g) Brown Basmati Rice
- 2 tsp (10 g) chopped garlic
- 1 3/4 cups (425 mL) reduced-sodium chicken broth
- 1 jar (454 g) Frontera® Chipotle Salsa
- 2 tbsp (30 mL) liquid honey
- 4 tsp (20 mL) apple cider vinegar
- 1/2 tsp (2.5 g) salt, divided
- 500 g large (31–35 count) shrimp, peeled and deveined, thawed if frozen
- 375 g green beans
- 1/4 cup (32 g) thinly sliced red onion
- 1/4 cup (32 g) packed chopped cilantro
Directions
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Step one
In small saucepan set over medium heat, add 1 tbsp (15 mL) oil. Add rice and cook, stirring frequently, for 2 minutes. Add garlic and cook, stirring frequently, for 1 minute or until rice is lightly toasted. Stir in broth; bring to a boil. Reduce heat to low, cover and simmer for 30 minutes or until broth is absorbed. Remove from heat and fluff with a fork.
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Step two
Meanwhile, in blender, purée salsa until smooth. Into medium-mesh strainer set over medium bowl, pour puréed salsa and press to extract liquid (discard solids).
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Step three
In large nonstick skillet set over medium heat, add 1 tbsp (15 mL) oil. Add strained salsa and cook, stirring frequently, for 5 to 8 minutes or until reduced to the consistency of tomato paste. Remove from heat and stir in honey, vinegar and 1/2 tsp (2.5 g) salt.
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Step four
Return skillet to medium heat. Add shrimp to salsa mixture and cook, stirring constantly, for 3 minutes or until shrimp are pink and firm.
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Step five
In another large skillet set over medium-high heat, add remaining oil. Add green beans and remaining salt and cook, stirring frequently, for 5 minutes or until tender.
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Step six
Rinse red onion under cold water and shake until dry.
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Step seven
Divide rice among 4 plates. Top with shrimp and beans and garnish with red onion and cilan
Preparation images
Sweet and Spicy Shrimp, Garlicky Brown Rice and Green Beans
