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🍽️ Black Bean and Shrimp Rice Skillet

521 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 clove of garlic
• 2 chicken breast fillets
• 250 g scampi (peeled and deveined)
• 2 limes
• 3 tbsp olive oil
• 0.5 tsp chili peppers (dried and roughly crushed)
• 250 g basmati rice
• 200 ml white wine (e.g. Chenin Blanc)
• 300 ml vegetable broth
• 200 g black beans (can)
• 10 chives
• 2 handfuls lamb's lettuce
• salt
• pepper

Instructions

1. 1. Peel the onion and garlic. Finely chop both. Wash the chicken breast and pat it dry with a kitchen towel. Cut the meat into small cubes. Wash the shrimp (scampi) and pat them dry as well. Juice one lime. Cut the second lime into wedges for decoration.
2. 2. Heat one tablespoon of olive oil in a deep skillet. Fry the chicken over high heat for 3 to 4 minutes. Drizzle with one tablespoon of lime juice. Remove the chicken from the pan. Heat another tablespoon of oil in the pan. Fry the shrimp over high heat for 3 minutes. Season with chili. Drizzle with one tablespoon of lime juice. Remove the shrimp from the pan.
3. 3. Heat the remaining tablespoon of oil in the pan. Sauté the onion and garlic over low heat for 2 to 3 minutes until translucent. Add the rice. Sweat it for 1 to 2 minutes while stirring. Pour in the white wine and vegetable broth. Cover the pan. Cook the rice over low heat for 10 minutes.
4. 4. Rinse the beans in a colander under cold water and let them drain. Wash the chives. Shake them dry and cut them into small pieces. Trim the lamb's lettuce. Wash it and spin it dry. Stir the chicken, shrimp, and beans into the rice. Cover the pan. Cook everything for another 2 to 4 minutes until the rice is done.
5. 5. Season the rice with salt, pepper, and lime juice to taste. Divide the rice onto plates. Top with the lamb's lettuce. Sprinkle with the chives. Garnish with the lime wedges.

Nutrition per serving

• kcal: 521
• Protein: 43 g · Fett/Fat: 11 g · Carbs: 52 g