halfbakedharvest4.3
Chipotle Enchilada Shrimp with Rice and Beans
I wanted to keep the recipe so simple, but still make sure it was bursting with the flavors
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●stove
- ●skillet
- ●pan
- ●bowl
📝 Preparation Steps
1
Add the water to a medium size pot. Bring to a low boil and then add the rice. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another ⏱️ 20 minutes (don't take any peeks inside!). After ⏱️ 20 minutes remove the lid and fluff the rice with a fork. Add the black beans, corn, cilantro and butter, toss well. Season with a pinch of salt.
water3 cupsblack beans (rinsed + drained, 14 ounce can)2 cupsbutter2 tablespoons
2
While the rice is cooking, heat a large skillet over medium high heat. Add the olive oil and once hot, add the shrimp and chipotle chili powder. Toss quickly to coat the shrimp in the chili powder and cook ⏱️ 1-2 minutes or until the shrimp is lightly seared.
olive oil1 tablespoonchipotle chili powder1 teaspoon
3
Add the enchilada sauce and continue cooking for ⏱️ 5-10 minutes or until the sauce thickens slightly. There should be a good amount of sauce still in the pan.
4
To serve, divide the rice among plates or bowls. Top with shrimp and any sauce from the pan. Add some cotija cheese and a sprinkle of fresh cilantro. Serve with warm tortillas. Enjoy!
Nutrition Facts
calories
634 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
11 g
sugar Content
10 g
sodium Content
981 mg
protein Content
54 g
cholesterol Content
460 mg
carbohydrate Content
102 g
saturated Fat Content
7 g
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