Friday, October 3, 2008

Shrimp and Black Bean Rice

The cold snap that is due to arrive tomorrow, and hang around for several days, likely signals a true taste of fall. Soups, stews and other one-pot meals are perfect dinner fare when the wind grows colder and the temperature drops lower. They also can be a great vehicle for using what's in your pantry while saving some pennies.

This recipe features precooked shrimp (either from the store or cooked at home), and rice, combined with tomato sauce, black beans, and chili powder from the cupboard. Enjoy!

Shrimp and Black Bean Rice
Makes 4-5 large servings

3 cups cooked brown rice
1 can (16 oz) tomato sauce
1 can (16 oz) black beans, drained and rinsed
1 pound cooked shrimp (it's okay to leave tails on; they soften with cooking)
1/4 cup chili powder


Combine rice, tomato sauce, black beans, shrimp and chili powder. Stir together thoroughly over medium-high heat and then bring to a boil briefly. Reduce heat and simmer for 20-30 minutes. Top with chopped cilantro.

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