Ingredients
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of paprika
- 2 teaspoons of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of kosher salt
- 1/2 teaspoon of freshly ground pepper
- 1 1/2 pounds peeled and deveined extra large shrimp tails removed if preferred
- 2 tablespoons of olive oil
- 1/3 cup of diced yellow onion
- 3 cloves of garlic minced
- 1 cup of uncooked extra-long grain rice
- 1 14.5 oz can of fire roasted diced tomatoes drained
- 1 15 oz can of black beans drained and rinsed
- 1 15 oz can of whole kernel corn drained
- 2 1/2 cups of low-sodium chicken broth
- 1 lime
- freshly diced tomatoes
- fresh cilantro
- guacamole
Preparation
Step 1
In a small bowl, combine spices, salt and pepper and set aside.
In a large saute pan, heat one tablespoon of olive oil over high heat.
Add shrimp to pan and season with half of seasoning blend.
Cook over high heat 4-5 minutes, just until shrimp are cooked through.
Remove shrimp form pan, squeeze fresh lime juice from 1/2 a lime over shrimp and set aside to be added back to the pan later.
Add 1 tablespoon of olive oil to pan, then add onions and cook over medium high heat until they start to soften.
Add uncooked rice to pan and toast for about 2 minutes or just until some grains start to turn golden brown.
Add garlic and cook for 1 more minute.
Stir in black beans, canned tomatoes, corn, chicken broth, and remaining seasonings.
Bring to a simmer, cover and reduce heat to low.
Cook about 20 minutes or until rice is tender. Return cooked shrimp to pot.
Garnish with fresh tomatoes, cilantro, sour cream and guacamole, and additional fresh lime juice.