I am all about super easy but super delicious meals, aren’t you? This cilantro and lime juice flavored rice with black beans and chili-spiced shrimp is a home run in both of these categories. The only active cook time is for the shrimp, so about 5 minutes. The rest is all left to the cooker then mixing a few things in. What’s so nice about this recipe is really how basic all of the ingredients are so you KNOW that it’s good for you. This dish would also be great piled into some soft taco tortillas, make into a burrito, or over a bed of romaine lettuce with some salsa on top. Heck, you can even make it into some stuffed peppers. Just remember to keep it simple and keep it fresh.
3 tbsp olive oil
1 lb raw shrimp, peeled, deveined and tails removed
1/2 tbsp chili powder
salt and pepper, to taste
5 garlic cloves, minced
2 cups vegetable broth
1 cup white rice, uncooked (standard U.S. measuring cup)
juice from 2 limes
15 oz can black beans, rinsed and drained
1 cup cilantro, chopped (about 1/2 of a bunch)
MTC-8016 or other rice cooker with the STS feature
Prep Time: 5-20 minutes (depending if you bought pre-peeled shrimp)
Cook Time: 45 minutes
Set the cooker for STS, add the oil and allow it to heat briefly. If you need to peel your shrimp or remove the tails, now would be a good time to do it! Once the cooker is heated, add the shrimp, chili powder, and a little bit of salt and pepper. Cook, stirring to make sure all sides of the shrimp get color for about 3 minutes. Add the minced garlic and keep cooking and stirring an additional 1-2 minutes until the garlic is aromatic and the shrimp are pink and no longer translucent.
Turn off the cooker, scoop out the shrimp and set it aside in a bowl. Without rinsing or wiping the inner pot, add the rice and broth. Close the lid (making sure it is set to Venting) and set it for White Rice with a PP15. Allow the rice to cook fully.
Once it is done, keep the cooker set to Keep Warm and mix in the lime juice, black beans, and cilantro. Finally mix in the shrimp just enough to reheat it, then serve with extra lime juice and cilantro.