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Preparation

  1. In a large skillet, heat oil over medium. Sauté bell pepper & jalapeño 2-3 minutes, until tender.
  2. 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. 
  3. 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.
  4. Add beans & shrimp into the cooked rice & mix gently until combined. Remove from heat & mix in lime juice & cilantro.

Tips

Top with your favorite hot sauce or queso fresco!

MyPlate Standard

Click on each plate group to see how this recipe meets the MyPlate standard


Nutrition Facts

6 servings per recipe
Serving size (312g)
Amount per serving
Calories
290
% Daily Value*
Total Fat 7g 9%
    Saturated Fat 1g 5%
    Trans Fat 0g  
Cholesterol 95mg 32%
Sodium 480mg
21%
Total Carbohydrate 41g 15%
    Dietary Fiber 5g 18%
    Total Sugars 2g  
    Includes 0g Added Sugars 0%
Protein 17g  
Vitamin D 0mcg 0%
Calcium 74mg 6%
Iron 2mg 10%
Potassium 298mg 10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Includes 0g Added Sugars
0%

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