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Easy Shrimp and Rice Recipe with Black Beans photo

Shrimp and Rice Recipe with Black Beans

This Shrimp and Rice Recipe with Black Beans is a vibrant weeknight meal! Packed with flavor and easy to prepare, it’s perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 7 ounces Zatarain's Black Beans & Rice Dinner Mix
  • 2 1/2 cups water
  • 1/2 cup frozen corn
  • 2 tablespoons butter
  • 8 ounces raw jumbo shrimp peeled and deveined
  • 4 ounces Spanish chorizo
  • 1 small red bell pepper seeded and diced
  • 1 avocado peeled and sliced
  • 1 lime cut into wedges
  • 1/2 cup pico de gallo
  • 1/4 cup crumbled queso fresco

Equipment

  • Large skillet
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Cutting board and knife
  • Serving dishes

Method
 

Cooking Steps:
  1. In a large skillet, bring 2 1/2 cups of water to a boil. Once boiling, add the Zatarain's Black Beans & Rice Dinner Mix. Stir well, reduce the heat to low, cover, and let it simmer for about 20 minutes until the rice is tender and the water is absorbed.
  2. In a separate skillet, melt 2 tablespoons of butter over medium heat. Add the sliced Spanish chorizo and sauté for about 3-4 minutes, allowing the chorizo to crisp up and release its flavorful oils.
  3. Add the diced red bell pepper and frozen corn to the skillet with chorizo. Sauté for an additional 3-4 minutes until the bell pepper is tender.
  4. Add the raw jumbo shrimp to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the shrimp turns pink and opaque. Season with salt and pepper to taste.
  5. Once the rice is cooked, fluff it with a fork and then gently fold it into the skillet with the shrimp, chorizo, and vegetables. Mix well to combine all the ingredients.
  6. Spoon the shrimp and rice mixture into serving bowls. Top with sliced avocado, pico de gallo, and crumbled queso fresco. Serve with lime wedges on the side for an extra zing.

Notes

  • For a vegetarian option, substitute shrimp and chorizo with your favorite plant-based protein.
  • Customize the spice level by adding jalapeños or using a spicier chorizo.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.