Ingredients
Lime & Cilantro Rice:
- Cilantro - 1/4 cup , chopped
- Leftover rice - ~4 cups , white or brown
- Cooking oil - 1 Tbsp
- Lime juice - 3 Tbsp
- Hot sauce - as desired
Adobo Shrimp & Black Beans:
- Tomato paste - 1/4 cup
- Adobo sauce (usually found with canned chipotle peppers) - 2 Tbsp
- Red wine vinegar - 1 Tbsp
- Coriander - 2 tsp
- Cumin - 2 tsp
- Oregano - 1 tsp
- Coriander - 1 tsp
- Chili powder - pinch
- Kosher salt - 1 tsp
- Garlic - 4 cloves , minced
- Red onion - 1 , sliced
- Red peppers - 2
- Green peppers - 1
- Cilantro - a few sprigs , chopped
- Black beans (14 oz / 397 g can) - 2 cans , rinsed
- Cooking oil - 1 Tbsp
- Limes - 1/2 , juice of
Prep
- Sauce - Mix together tomato paste, adobo sauce, and vinegar. (Can be done up to 5 days ahead)
- Spices - Mix together cumin, oregano, coriander, chili powder, and salt. (Can be done up to 5 days ahead)
- Garlic / Onions / Peppers / Cilantro (for shrimp & rice) - Prep as directed. (Can be done up to 3 days ahead)
- Beans - Rinse and drain.
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Make
- Reheat rice on stovetop or in the microwave. Mix together with cooking oil, lime juice, cilantro, and hot sauce. Season to taste with salt.
- Heat a saute pan over medium-high heat and add 1 tbs. (15 ml) of cooking oil. Add garlic to heated pan and then onions. Saute for until softened, 3 to 5 minutes and then add peppers with beans. Add sauce and spice mix and saute until peppers are tender but still crunchy, 3 to 5 minutes. Finish with a squeeze of lime juice, and season to taste with more salt, pepper, hot sauce, or any of the spices. Garnish with chopped cilantro.
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