Preparation
- In a large skillet, heat oil over medium. Sauté bell pepper & jalapeño 2-3 minutes, until tender.
- Add shrimp & garlic to skillet. Sprinkle cumin & pepper flakes over shrimp. Cook 3-4 minutes, or until shrimp are pink, stirring occasionally. Transfer to a plate & set aside.
- In the same skillet, add broth & rice. Bring to a boil. Stir & reduce heat to simmer 15-20 minutes, covered, until rice is cooked through.
- Add beans & shrimp into the cooked rice & mix gently until combined. Remove from heat & mix in lime juice & cilantro.
