Shrimp and Black Bean Rice Recipe
- 2 cups White basmati rice
- 4 cups water
- 1 can black beans
- 1 cup chicken broth
- 1 piece serrano chile
- 1 clove garlic peeled
- 3/4 cup canola oil
- 3/4 cup butter melted
- 16 medium shrimp peeled and deveined
- 1 cup Sour cream
- 2 avocados
- 1 cup queso fresco shredded
- salt to taste
This shrimp and black bean rice recipe is an easy to make dish inspired by the Cuban kitchen staple, Moros y Cristianos, or black beans and rice.
Some like to serve the rice topped with beans, others mix them. I like to top my dish of rice with the beans and let everyone decide for themselves!
This recipe is fast and easy to make, and uses canned beans. But if you have time to prepare your black beans from scratch, then of course, that is always better.
- Bring a large saucepan to medium heat, add ½ cup oil and cook rice until it slightly changes color, add water and cover until cooked.
- Place black beans, chicken broth, garlic and the serrano chile in a blender and puree until smooth. Bring the mix to a saucepan and cook over medium heat for 8 minutes or until the sauce takes a heavier consistency. Reserve.
- Bring saucepan with butter to medium heat and cook shrimp with salt and pepper for 5 minutes.
- Serve as follows: a scoop of rice, a scoop of bean sauce and 4 shrimp per plate. Decorate with sour cream, avocado slices and queso fresco.