Shrimp, black beans, scallions, salsa, and sour cream atop a bed of fluffy rice.<\/p>\n
Prep: 10 Cook: 20<\/p>\n
Rinse beans:<\/strong><\/p>\n Drain and rinse black beans.<\/strong><\/p>\n Cook rice & beans:<\/strong><\/p>\n Heat 1 TBS oil<\/strong> in a small saucepan over medium. Add rice and \u00bd tsp granulated garlic,<\/strong> cook, stirring, until rice<\/strong> is toasted, and garlic<\/strong> is fragrant, about 1 minute. Add beans,<\/strong> 1\u00bc cups water,<\/strong> and \u00bd tsp salt,<\/strong> bring to a boil over high. Cover and cook over low until rice<\/strong> is tender and water<\/strong> is absorbed, about 17 minutes. Keep covered off heat until ready to serve.<\/p>\n Prep ingredients:<\/strong><\/p>\n In a small bowl, thin sour cream<\/strong> by stirring in 1 tsp water<\/strong> at a time, as needed until it drizzles from a spoon. Season to taste with salt<\/strong> and pepper,<\/strong> set aside until ready to serve. Trim ends from scallions,<\/strong> then thinly slice. Keep white and green separate. Rinse shrimp<\/strong> and pat very dry (first thaw under cool running water, if necessary), season all over with salt<\/strong> and pepper.<\/strong><\/p>\n Cook shrimp:<\/strong><\/p>\n Heat 1 TBS oil<\/strong> in a medium skillet over medium-high. Add shrimp<\/strong> and the white part of scallions,<\/strong> cook, stirring occasionally, until shrimp<\/strong> are pink, and scallions<\/strong> are fragrant, 2\u20133 minutes. Add salsa<\/strong> and continue to cook, stirring, until salsa<\/strong> is warmed, and shrimp<\/strong> are cooked through, about 1 minute. Season to taste with salt<\/strong> and pepper.<\/strong><\/p>\n Serve:<\/strong><\/p>\n Fluff rice<\/strong> with a fork. Serve shrimp<\/strong> and salsa<\/strong> over rice<\/strong> and beans,<\/strong> then drizzle with sour cream<\/strong> and sprinkle with green part of scallions.<\/strong> Enjoy!<\/p>\n Next level:<\/strong><\/p>\n Top your bowl with a crunchy slaw<\/strong> for a hit of acidity and texture. Stir together lime juice<\/strong> and zest,<\/strong> freshly chopped cilantro, oil, salt,<\/strong> and pepper,<\/strong> then add shredded cabbage,<\/strong> tossing to coat.<\/strong> Set it aside while you cook through the recipe or make the night before and refrigerate until ready to serve.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 2 Adapted from: Dinnerly Shrimp, black beans, scallions, salsa, and sour cream atop a bed of fluffy rice. Prep: 10 Cook: 20 \u00bdtsp garlic powder 115 oz can black beans 5oz Jasmine rice 2TBS sour cream 2scallions 10oz shrimp 4oz salsa salt & pepper olive oil Rinse beans: Drain and rinse black beans. Cook rice & beans: Heat 1 TBS oil in a small saucepan over medium. Add rice and \u00bd tsp granulated garlic, cook, stirring, until rice is…<\/p>\n