Tomatoey Shrimp and Green Beans Over Brown Rice

Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Good Firm. Meals styling by Pearl Jones for Ashley Klinger & Co. 

Makes 4 Servings

Components

• 1 ½cups raw brown rice
• 2cups frozen inexperienced beans
• ⅓cup olive oil
• 5 cloves garlic, minced
• ½teaspoon chili powder
• ¼teaspoon floor cumin
• 1 14-oz. can diced tomatoes
• 1teaspoon granulated sugar
• 1pound peeled and deveined shrimp
• Salt and pepper, to style

Instructions

1. Prepare dinner rice in accordance with package deal instructions.

2. Microwave inexperienced beans in accordance with package deal instructions till al dente, then drain any extra liquid and put aside.

3. When rice is about half-hour from being executed, warmth olive oil in a big sauté pan (sauté pans have straight sides, whereas skillets have curved sides) over medium.

4. Add garlic, chili powder, and cumin and prepare dinner till garlic is simply beginning to brown, about 30 seconds.

5. Add canned tomatoes and sugar and stir all the things collectively.

6. When the sauce begins to bubble, cut back the warmth to low and let the sauce simmer for quarter-hour.

7. Season shrimp with salt and pepper on each side.

8. Add shrimp to sauce and prepare dinner for five–6 minutes, flipping shrimp midway, till every shrimp is opaque all through.

9. Add cooked inexperienced beans and stir for about 30 seconds to mix all the things, ensuring inexperienced beans are sizzling.

10. Serve tomato sauce, shrimp, and inexperienced bean combination over rice.