← All recipes

🍽️ Shrimp Rice Pan with Mango, Beans and Pepper

565 kcal · 30 min · 4 servings

Ingredients

• Iodized salt (with fluoride)
• 2 bags reis-fit (8-minute premium long-grain rice)
• 400 g shrimp (kitchen-ready, peeled, deveined)
• 1 clove garlic
• 2 red bell peppers
• 0.5 bunch spring onions
• 1 mango
• 400 g black beans (can; drained weight)
• 2 tbsp rapeseed oil
• 2 tbsp lime juice
• pepper
• 0.5 tsp ground coriander
• 1 handful coriander leaves (5 g)

Instructions

1. 1. Bring plenty of water with salt to a boil.
2. 2. Put the rice pouch into the boiling water.
3. 3. Cook the rice for 8 to 10 minutes on medium heat.
4. 4. Remove the pouch from the water using a fork on the loop.
5. 5. Let the rice pouch drain well.
6. 6. Open the pouch at the designated spot.
7. 7. Put the rice into a bowl.
8. 8. Rinse the shrimp.
9. 9. Pat the shrimp dry.
10. 10. Peel the garlic.
11. 11. Chop the garlic finely.
12. 12. Clean the bell peppers.
13. 13. Wash the bell peppers.
14. 14. Remove the inside of the bell peppers.
15. 15. Cut the bell peppers into pieces.
16. 16. Clean the spring onions.
17. 17. Wash the spring onions.
18. 18. Cut the spring onions into rings.
19. 19. Peel the mango.
20. 20. Cut the flesh of the mango off the pit.
21. 21. Dice the mango flesh.
22. 22. Rinse the beans.
23. 23. Let the beans drain.
24. 24. Heat oil in a pan.
25. 25. Fry the shrimp with the garlic for 5 minutes on medium heat.
26. 26. Remove the shrimp from the pan.
27. 27. Add the bell peppers to the pan.
28. 28. Add the spring onions to the pan.
29. 29. Add the mango to the pan.
30. 30. Add the beans to the pan.
31. 31. Fry the vegetables for 4 minutes.
32. 32. Add the rice back to the pan.
33. 33. Add the shrimp back to the pan.
34. 34. Add the lime juice.
35. 35. Simmer everything for another 2 to 3 minutes.
36. 36. Season with salt.
37. 37. Season with pepper.
38. 38. Season with coriander.
39. 39. Wash the coriander leaves.
40. 40. Shake the coriander leaves dry.
41. 41. Chop the coriander leaves.
42. 42. Sprinkle the pan with the coriander leaves when serving.

Nutrition per serving

• kcal: 565
• Protein: 36 g · Fett/Fat: 10 g · Carbs: 82 g