By Lillian Lin-Levitan a recent ASU Nutrition student
This warming dish has some of my most favorite flavors. I take it easy on the hotter spices only because I’m serving young kids as well as the grown-ups. If you like it hot just add some cayenne pepper to taste – that’s what I do when the occasion calls for it.
First and foremost – the spice mixture
- 2 tablespoons smoked paprika
- 3 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons black pepper
Red Beans and Rice
- 2 cup vegetable broth
- 1 tablespoon butter
- 1 can kidney beans
- 1 cup uncooked brown rice
- 1 white onion
- 6 cloves garlic
- dash of salt
- dash of pepper
- dash of paprika
In a large pan, melt butter and sauté chopped onion and garlic.
Add rinsed, uncooked brown rice. Add vegetable broth and spices, bring to a simmer and then reduce to low. Cook according to the directions on your rice.
Once rice is cooked and no liquid remains, mix in rinsed and drained beans. Add about ¾ of the preprepared spice mixture.
Shrimp
- 1 pound peeled and deveined shrimp
- 1 tablespoon melted butter
- Remaining ¼ of preprepared spice mixture
In a large bowl, mix all ingredients together.
Over medium heat, cook shrimp for about 5 minutes, stirring or flipping shrimp occasionally.
Put it all together!
Serve in a bowl with the bean and rice mixture on bottom, topped with shrimp.
