Easy One Pot Shrimp and Rice Recipe
This One Pot Shrimp and Rice Recipe boasts bold Mexican-inspired flavors and is easy to make in a cast iron dutch oven. Served with fresh avocado and a dollop of sour cream for a tasty experience.
- 24 oz College Inn® Mexican-Style Simple Starter® Sauce
- 1 lb shrimp Peeled, de-veined, left tail on for presentation
- 1 tsp taco seasoning
- 2 tbsps butter melted
- 16 oz corn I used frozen, prepared and drained.
- 15 oz black beans canned, rinsed & drained
- 1 cup rainbow peppers chopped
- 1 cup long grain rice uncooked
- 1 avocado peeled, pitted, diced. *optional
- 2 tbsps cilantro
Add rice, 24 oz College Inn® Mexican-Style Simple Starter® Sauce, corn, and beans to the pot.
Stir mixture and bring it to a boil over medium-high heat.
Be sure to stir frequently to prevent the rice from sticking and burning.
Cover pan and turn heat knob to a medium-low setting.
Simmer for about 15 minutes.
Toss shrimp in melted butter and taco spice.
Remove cover and add in shrimp; stir.
Cook for an additional 5 minutes or until shrimp are pink.
Remove from heat and allow meal to rest for 5 minutes.
Top with additional cilantro, avocado and sour cream when plated.
Nutritional values may differ and are meant to be a guide.
I have not froze this meal and have no idea if it would hold up properly.
You can use fresh corn, or drained canned corn as well.
You can omit the beans or swap them for kidney beans.
I left the tail on my shrimp for presentation, but recommend fully peeling.
This meal can be served with warm tortillas or corn chips.
Non-fat Greek yogurt is also a nice substitute for sour cream.
If you do not like cilantro, you can use fresh parsley.
Serving: 1serving | Calories: 421cal | Carbohydrates: 62g | Protein: 28g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 191mg | Sodium: 1010mg | Potassium: 818mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1034IU | Vitamin C: 50mg | Calcium: 152mg | Iron: 4mg