- 4
- 10 mins
- 55 mins
Ingredients
- Rice:
- 3 cups water
- 1/4 tsp salt
- 1 1/2 cups long-grain brown rice
- 1/2 cup cilantro, chopped
- lime juice from 1/2 of a lime
- Shrimp (can just as easily be made with chicken breast)
- 1 lb shrimp, peeled and deveined
- 1/4-1/2 can chipotle chiles in adobo sauce
- 3 cloves of garlic
- Toppings
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1/4 cup red onion, thinly sliced
- Cream Sauce:
- 3/4 cup nonfat plain Greek yogurt
- 1/2 cup chopped cilantro
- 1 Tbsp fresh lime juice
Preparation
Step 1
Bring water and salt to a boil in a medium sauce pan over medium-high heat. Stir in rice, reduce heat to low, cover and allow to simmer for 45 minutes or according to package directions. Fluff with a fork and stir in cilantro and lime juice.
To prepare the shrimp, combine the can of chipotle peppers with sauce and garlic cloves in food processor. Pulse until pureed. Pour mixture over shrimp and stir to coat. Cover, place in refrigerator, and allow to marinade for at least 15 minutes.
Heat a nonstick skillet over medium-high heat. Once hot, add shrimp and cook for 3-4 minutes, turning once.
To prepare the cream sauce, place yogurt, cilantro, and lime juice in food processor and pulse until smooth.
Assemble and serve by dividing rice between bowls. Top with veggies. Place shrimp on top and drizzle with cream sauce.