Cilantro-Lime Black Bean Shrimp and Rice (30-Minute, One-Pan Meal)
Delicious cilantro-lime shrimp cooked in olive oil, with garlic and red pepper flakes. Then, it is put on top of cilantro-lime black bean rice. Everything is cooked in one skillet. Minimal cleanup.
Heat large skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle or burn. Add shrimp and minced garlic to the skillet, making sure it doesn't crowd, sprinkle ¼ teaspoon of salt and ½ teaspoon of red pepper flakes over shrimp. Cook shrimp, stirring once or twice, on medium heat, about 3-4 minutes total, until pink in color.
Remove shrimp from the skillet to a plate.
Making Cilantro Lime and Black Bean Rice
To the same (now empty) skillet, add chicken broth, uncooked rice, and ¼ teaspoon salt. Bring to boil. Mix everything well. Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, until the rice is cooked through. You might need to add ½ cup of water if your rice is not completely cooked through.
Mix in the lime juice, rinsed and drained black beans (from the can), and fresh cilantro into the cooked rice.
Add extra lime juice (about 1 tablespoon) and extra chopped fresh cilantro to the plate with shrimp, mix to coat shrimp with lime juice and cilantro. Add the shrimp to the skillet with rice and gently reheat.