Mexican Style Royal® Basmati Rice with Grilled Shrimp

35 Minutes
Mexican/Mexican Fusion
Serves: 4
Mexican Style Royal<sup>®</sup> Basmati Rice with Grilled Shrimp

A zesty combination of lime, corn and tomatoes makes this Mexican Style Royal® Basmati Rice with Grilled Shrimp recipe really pop with flavor.

Made with

Authentic Basmati Rice

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

  1. Heat GrapeOla® Grapeseed Oil in a large skillet over medium heat.
  2. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  3. Stir in rice until toasted, about 2 minutes.
  4. Stir in tomato sauce and vegetable broth.
  5. Bring to a simmer for about 2 minutes.
  6. Stir in corn, black beans, chili powder and cumin; season with salt and pepper, to taste.
  7. Bring to a boil; cover, reduce heat and simmer until Royal® Basmati rice is cooked through, about 13-16 minutes.
  8. Stir in tomatoes.
  9. While rice is cooking, prepare the shrimp.
  10. Combine shrimp spices, lime juice, and oil in a medium bowl.
  11. Toss to combine.
  12. Skewer shrimp.
  13. Grill in a pan or outdoor grill, 3 minutes per side of medium/high heat.
  14. Plate Royal® Basmati rice with shrimp and garnish with cilantro.