Cuban black beans and rice with marinated shrimp
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• 16-20 large raw peeled shrimp (see hints below)
• 1 large clove garlic, minced (plus one more below)
• 1/2 tsp ground cumin (plus more below)
• salt to taste
• 1 Tbs olive oil (plus more below)
• 2-3 Tbs olive oil
• 1 small onion, diced
• 1 small green pepper, deseeded and diced
• 1 large garlic, minced
• 1/2 tsp ground cumin
• 8-ounces plain tomato sauce (see hints below)
• 1 15-ounce can black beans (low sodium if possible)
• 1 cup medium grain, uncooked, white rice
• 2 cups chicken or vegetable stock (or water)
• 1 large ripe tomato, diced (optional)
• 1 Tbs fresh chopped thyme (optional but good)
1.Toss the shrimp with one large minced clove of garlic and about 1/2 tsp ground cumin, add a little olive oil and a pinch of salt, toss everything together and set aside.
2.Once the shrimp are marinating, add a good splash of olive oil to a large heavy bottomed pan on the stovetop and add one small finely diced onion and one small de-seeded and finely diced green pepper and cook those along to soften.
3. At that point, add one large minced clove of garlic and a good sprinkling of ground cumin, add one cup plain tomato sauce, add one 15-ounce can black beans....and then add one cup medium grain regular white rice and two cups chicken or vegetable stock and bring it up to a simmer.
4. Just as it comes to a simmer, turn the heat down to the lowest setting and put a lid on top.
5. The rice is going to take right around 20 minutes to cook and, right around the 12 minute mark, take the lid off, add an optional large ripe diced tomato and stir that in....then lay the shrimp out over the top of the rice, put the lid back on and let it cook along to steam the shrimp.
6. Depending on the size of the shrimp they could take 7- 8 minutes to cook, and once they're cooked to your liking, it's time to eat.
• Instead of steaming the shrimp with the rice, sauté it in olive oil in a separate pan just as the rice is finishing up.
• Spanish style tomato sauce is called "salsa de tomate" but you can use plain tomato puree or substitute 1 15-ounce can of diced tomato instead and leave out the optional diced fresh tomato.
• Enjoy this as a vegetarian meal by using vegetable stock and leaving out the shrimp.