I usually try to plan my dinner menu in the beginning of the week so I can make one trip to the grocery store and be done with it. This past week we had a little craziness in our house and I wasn’t prepared, so I had to throw a quick dinner together with limited ingredients I had on hand.
I usually make this dish with chicken but I didn’t have any chicken in the house so I used shrimp instead and it turned out great! I always keep a bag of frozen raw shrimp in my freezer because they defrost in ten minutes and have endless possibilities when I’m at a loss of what to make for dinner.
What You’ll Need:
- Frozen raw shrimp (Large, about 16-20)
- Boil-in-a-bag brown rice (one package)
- 2 Tbs. Extra Virgin Olive Oil
- 3 Cloves of garlic, minced
- 3/4 Cup chopped onions (about 1/2 of a large onion)
- 1 Green pepper chopped
- 1/4 Tsp. Oregano
- 1/2 Cup tomato sauce
- 1 Can of Goya pink beans (14.5 oz, undrained)
- Pinch of crushed red pepper flakes
- 1/4 Tsp. salt
- 1/4 Tsp. of fresh ground pepper
Thaw shrimp in cold water for about ten minutes. Once thawed, peel and devein shrimp and set aside.
Prepare brown rice according to directions.
While rice is cooking, heat olive oil in a large skillet on medium-high heat. Add shrimp and garlic and cook for about 5 minutes or until shrimp loses their raw color. Remove shrimp from pan and set aside. Add onions and green pepper to the pan and saute for 8-10 minutes. Add the remainder of the ingredients and bring to a boil. Throw the shrimp back in the pan, lower the heat and simmer for about 8-10 minutes. When ready to serve mix in brown rice.
We usually have this meal with a side salad.
I’m always on the lookout for healthy weeknight meals that taste great and are quick and easy…and with minimal cleanup of course :)! This dish is perfect for all of the above.