The holidays are almost here, and everyone seems to be in a frenzy, leaving little time to prepare healthy, homemade meals. Especially during times like these, I am always on the lookout for products that will make my life easier. So I was happy when I was asked to create a sponsored post for Minute® Rice and to come up with a healthy, easy recipe idea.
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Lately, I’ve really been into preparing fun and flavorful rice bowls. I love how easy and versatile they are!
This time, I used Minute® Rice Multi-Grain Medley, a combination of brown rice, red rice, wild rice, and quinoa, to make a delicious and balanced recipe. I am calling it Chipotle Citrus Shrimp Rice Bowls.
This recipe is super easy to make, and for a kid-friendly version, all you need to do is leave the chipotle out or just sprinkle. I really like the nutty, rich flavor of brown rice, and Minute® Multi-Grain Medley is the newest product from Minute® Rice. It’s a blend of four gluten-free foods made with 100% whole grains, including long-grain brown rice, Thai red rice, wild rice, and quinoa, and it conveniently cooks in 10 minutes.
Visit http://bit.ly/1xCMDae for over 400 recipe ideas, which are great for any day of the week and any time of the day, and more information about the Minute® Rice family of products.
Chipotle Citrus Shrimp Rice Bowl
Sautéed shrimp in a smoky chipotle and orange-lemon sauce, served over rice with pineapple salsa, avocado, and tomatoes. A quick weeknight bowl!
Ingredients
- 1 1/2 pounds of large shrimp, shelled and deveined
- 1 box of Minute® Rice Multi-Grain Medley
- 1/2 cup of pineapple salsa
- 1 ripe avocado
- 1 cup grape tomatoes, diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup freshly squeezed orange juice
- Zest of one orange
- 1 lemon, zested and juiced
- 1 tablespoon chipotle adobo sauce
- 1 teaspoon flour
- Salt and pepper to taste
Instructions
Prepare the Minute® Rice Multi-Grain Medley according to the instructions on the box.
While the rice is cooking, heat the oil and butter in a skillet.
Add the shrimp and chipotle sauce and sauté until the shrimp start turning pink.
Add the orange juice, lemon juice, and zest, and let the liquids reduce.
Sprinkle the flour until the sauce thickens and covers the shrimp.
Once rice is ready, add the salsa and mix well.
Serve the rice in bowls, top with the tomato, avocado, and shrimp.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 449Total Fat: 15gSaturated Fat: 4gUnsaturated Fat: 11gCholesterol: 368mgSodium: 1743mgCarbohydrates: 36gFiber: 5gSugar: 13gProtein: 42g
Nutritional values are estimates calculated using standard databases. Actual values may vary based on specific ingredients and brands used.
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