Best Southwestern Shrimp Over Rice And Beans Recipes

SOUTHWESTERN RICE

Southwestern Rice image

I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. -Michelle Dennis, Clarks Hill, Indiana

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 cup uncooked long grain rice
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 cups frozen corn (about 10 ounces), thawed
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained

Steps:

In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.

Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 339mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 5g fiber), Protein 7g protein.

SOUTHWEST RICE AND BEANS FROM ROBERTO MARTIN

Southwest Rice and Beans from Roberto Martin image

This is a wonderful dish that serves well as a main dish, or could easily be served as a side. Full of flavors of the southwest and deliciously eaten using flour or corn tortillas, if desired. I discovered this recipe in Vegan Cooking for Carnivores by Roberto Martin.

Provided by Bev I Am

Categories Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons safflower oil (or other high heat oil such as grapeseed)
1 cup brown rice (or white basmati)
1 small onion, medium dice
2 cups vegetable broth
1 tablespoon safflower oil (or other high heat oil such as grapeseed)
1 large white onion, medium dice
2 garlic cloves, minced
1 tablespoon dried oregano
6 plum tomatoes, chopped
1 cup vegetable broth, plus more as needed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1/2 bunch cilantro, minced
kosher salt, as desired
fresh ground black pepper, as desired
1 bunch scallion, green parts only, cut on bias
1 firm avocado, pitted, removed from skin and sliced
corn or flour tortilla

Steps:

For the rice:.
Heat a large sautee pan with tight fitting lid, over high heat.
Add the oil and allow to come to a shimmer.
Add rice and stir for 3 minutes.
Add onion, cook and continue stirring for another 3 minutes.
Slowly add broth, reduce heat to low; cover and allow rice to simmer until all the broth has been absorbed and rice is completely cooked (about 20-25 minutes).
Remove pan from heat and keep rice covered until ready to use.
For the beans:.
Heat large soup pot over high heat.
Add oil and allow to come to a shimmer.
Add onions and cook, stirring, until onion begins to turn color.
Add garlic and oregano; cook for 1 minute.
Reduce heat to medium, add tomatoes, broth, beans and cilantro.
Allow to simmer until liquid is reduced by half (about 20 minutes).
Season to taste with salt and pepper; mix in sliced scallions and remove the pot from heat.
Prior to serving, add rice to beans and stir to incorporate. (or serve beans over rice).
Serve in shallow bowls and top each serving with sliced avocado.
Serve with warm tortillas, if desired.