Santa Fe Shrimp and Rice

Serves 4

3 Member Ratings

Ingredients:

1	cup	River^® Whole Grain Brown Rice
1	tsp	tumeric
1	cup	black beans, cooked
1		small poblano pepper, seeded and chopped
1		small red bell pepper, seeded and chopped
1		lemon, zest and juice
1/2	lb	shrimp, peeled and deveined
2	tsps	chili powder
1	tsp	vegetable oil

Directions:

Prepare rice as per package directions, adding tumeric to water.

In a medium bowl combine beans, peppers and lemon zest and juice. Set aside. Sprinkle shrimp with chili powder and toss to coat evenly. Heat oil in a large non-stick skillet over medium-high heat. Sauté shrimp 3 minutes or until opaque in center. Add reserved bean mixture and cook 2 more minutes, or until shrimp are done and mixture is heated through. Serve over rice.

Calories: 280 /serving

Total fat: 4 g

Sat. fat: 0 g

Cholesterol: 85 mg

Sodium: 330 mg

Carbohydrates: 46 g

Fiber: 5 g

Protein: 19 g

Sugars: 2 g

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Brown Rice is an excellent source of whole grains.