Mexican Style Royal® Basmati Rice with Grilled Shrimp
35 Minutes
Mexican/Mexican Fusion
Serves: 4
A zesty combination of lime, corn and tomatoes makes this Mexican Style Royal® Basmati Rice with Grilled Shrimp recipe really pop with flavor.
Ingredients
1 1/2 cups Royal® Basmati Rice
1 tablespoon GrapeOla® GrapeSeed Oil
2 cloves garlic, minced
1 onion, diced
1 cup tomato sauce
1 1/2 cups vegetable broth
1 cup corn kernels
1 1/2 cups prepared black beans
1/4 teaspoon chili powder
1/4 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
2 Roma tomatoes, diced
1 pound peeled and deveined shrimp
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon chili powder
2 tablespoons lime juice
Skewers soaked for 30 minutes in water
2 tablespoons chopped fresh cilantro leaves for garnish
Preparation
- Heat GrapeOla® Grapeseed Oil in a large skillet over medium heat.
- Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in rice until toasted, about 2 minutes.
- Stir in tomato sauce and vegetable broth.
- Bring to a simmer for about 2 minutes.
- Stir in corn, black beans, chili powder and cumin; season with salt and pepper, to taste.
- Bring to a boil; cover, reduce heat and simmer until Royal® Basmati rice is cooked through, about 13-16 minutes.
- Stir in tomatoes.
- While rice is cooking, prepare the shrimp.
- Combine shrimp spices, lime juice, and oil in a medium bowl.
- Toss to combine.
- Skewer shrimp.
- Grill in a pan or outdoor grill, 3 minutes per side of medium/high heat.
- Plate Royal® Basmati rice with shrimp and garnish with cilantro.
