— 1 1/2 tablespoons extra-virgin olive oil divided
— 1 pound medium shrimp peeled and deveined (I use frozen shrimp, then thaw it)
— 1 1/2 teaspoons ground chili powder, divided
— 1 1/2 teaspoons garlic powder divided
— 3/4 teaspoon ground cumin divided
— 1/2 teaspoon kosher salt divided
— 1 small yellow onion, chopped
— 2 small jalapeños or 1 large jalapeño, core, and seeds discarded, diced
— 2 red bell peppers cored and chopped
— 1 teaspoon oregano
— 1/4 teaspoon black pepper
— 1 can reduced sodium black beans — 15 ounces, rinsed and drained
— 1 cup long-grain brown rice do not use short grain or instant, as it will become mushy
— 2 cans diced tomatoes in green chiles, such as Rotel 10-ounce cans, 20 ounces total
— 1 1/2 cups water
— 3 medium green onions chopped
— ¼ cup chopped fresh cilantro plus additional for serving
— 1 lime cut into wedges
Optional — for serving:
— additional sliced jalapeño
— sour cream or plain Greek yogurt
— diced avocado
In a large skillet or Dutch oven with a tight-fitting lid, heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot but not smoking, swirl to coat the pan, then add the shrimp. Sprinkle with ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon cumin, and ¼ teaspoon salt. Stir to coat the shrimp with the spices, then continue to sauté just until the shrimp is pink and fully cooked through, about 2 to 3 minutes. Remove to a plate and set aside.
Add the remaining ½ tablespoon oil, onion, jalapeño, and bell pepper. Cook until the vegetables begin to soften, about 5 minutes. Add the oregano, black pepper, the remaining 1 teaspoon chili powder, 1 teaspoon garlic powder, and ½ teaspoon cumin. Stir to coat the vegetables and cook 30 seconds. Add the rice and beans. Stir to coat once more.
Add the diced tomatoes in their juices and water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat to a simmer. Let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 15 additional minutes, stirring the pot every 10 minutes to prevent sticking. If the rice begins to dry out, add a bit more water as needed.
Stir in the green onions, cilantro, and reserved shrimp. Squeeze the lime over the top. Serve warm with desired toppings.
I have only tested this recipe with long grain brown rice. If white rice or another type of rice or grain is substituted, the cooking time and liquid ratios will vary. Consult the package for guidance.
Store leftovers in an airtight container for up to 5 days. Rewarm gently in the microwave.
Re-frozen then reheated shrimp dishes are not my favorite, but you can certainly freeze this if you like.