Cilantro-Lime Black Bean Shrimp and Rice

A quick one pan meal perfect for this end of summer heat wave.

Ingredients:
For the shrimp:

• 2 tbs olive oil
• 1lb shrimp raw, peeled, and deviened
• 4 garlic gloves, minced
• Salt to taste
• 1/2 tsp red pepper flakes

For the rice:

• 2 cups low sodium chicken or vegetable broth
• 1 cup jasmine rice
• Salt to taste
• 2 tbsp fresh lime juice
• 15oz black beans
• 1/2 cup fresh cilantro

Cooking the shrimp:
1. Heat a large skillet with the olive oil, once hot add shrimp and minced garlic, sprinkle with salt and red pepper flakes and cook until shrimp is pink.
2. Set shrimp aside.

Cooking the rice (same skillet):
3. Add chicken broth, uncooked rice and salt, bring to a boil, lower the heat to a simmer and cook for 15 minutes or until rice is cooked through and most of the liquid has absorbed.
4. Mix in lime juice, drained black beans and cilantro. Mix the shrimp back in; you now have dinner and some leftovers in under 20 minutes.