Oregano Balsamic-Spiked Black Beans & Cauliflower Rice with Shrimp
Beans & rice is a go-to comfort dish for many, so we put our own twist on it by using cauliflower rice and adding in our savory oregano balsamic, then we added some simple sautéed shrimp for a little added protein.
You can leave the shrimp off for a vegan-friendly meal.
For more recipes featuring our oregano white balsamic, click here.
For more recipes featuring our garlic olive oil, click here.
Oregano Balsamic-Spiked Black Beans & Cauliflower Rice with Shrimp
Beans & rice is a go-to comfort dish for many, so we put our own twist on it by using cauliflower rice and adding in our savory oregano balsamic, then we added some simple sautéed shrimp for a little added protein. You can leave the shrimp off for a vegan-friendly meal. Serves 2 to 4.
Ingredients
Ingredients:
- 4 Tbsp Sigona’s garlic oil divided
- 2 to 3 green onions sliced on an extreme bias; whites and greens separated
- Half a large head of cauliflower riced (about 3 to 4 cups riced)
- 1/4 cup packed cilantro chopped, plus more for garnish
- Juice of half a lime plus wedges for serving
- Salt and pepper to taste
- 1 onion chopped
- 3 Tbsp Sigona’s oregano white balsamic
- 1 can black beans drained and rinsed
- 1 can diced tomatoes for added heat, look for diced tomatoes with green chilies
- 1 tsp ground cumin
- 1/2 tsp grounded turmeric
- 1/2 tsp smoked paprika
- 8 to 12 large shrimp
Instructions
- Heat 1 tablespoon oil in a large skillet over medium heat. Add the whites of the green onion and sear for about 20 seconds. Scoop out whites using a slotted spoon; set aside. Add the cauliflower rice to the skillet and stir to coat; season with salt and pepper. Sauté for about 2 minutes then add the cilantro and the whites and greens of the green onion. Cook another 1 to 2 minutes then remove from heat. Stir in lime juice and set aside; keep warm.
- In a large skillet heat 2 tablespoons oil over medium-low/medium heat. Add the chopped onion and sauté, stirring occasionally, about 5 to 8 minutes or until tender. Season with salt then add the balsamic. Sauté, stirring occasionally, until the onion has absorbed nearly all the liquid. Add the tomatoes, beans and spices. Bring the mixture to a boil, stirring frequently, for 7 to 10 minutes; the liquid should be mostly reduced. Remove from heat and allow to sit for 5 minutes while shrimp cook.
- Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add the shrimp and cook about 1 to 2 minutes a side, depending on size, or until they’re pink and cooked through.
- To serve: Add portions of the rice to individual plates. Spoon some of the bean mixture onto the rice then top with a couple shrimp. Sprinkle with cilantro and serve with a wedge of lime.
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