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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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By The Bean Education and Awareness Network onion, garlic, olive oil, mushrooms, Arborio rice, chicken broth, shrimp, snap peas, kidney beans, tomato, Parmesan cheese, salt and pepper cvt Ingredients:
1 1/2 cups chopped onion |
4 cloves garlic, minced |
1 tablespoon olive oil |
4 oz mushrooms, sliced |
1 1/2 cups arborio rice (96481), uncooked |
42 oz fat-free, reduced-sodium chicken broth |
1 pound (peeled, deveined) shrimp |
1 cup snap peas |
15 oz kidney beans (95063), rinsed, & drained, or 1 1/2 cups cooked kidney beans |
1 medium tomato, chopped |
1/2 cup shredded parmesan cheese |
1 salt and pepper to taste |
Directions:
1. Saute onion, garlic, and mushrooms in oil in a large saucepan until tender, 5-8 minutes. Stir in rice and cook 2-3 minutes.
2. Heat broth to boiling in medium saucepan; reduce heat to low. Add 1 cup broth to rice mixture and cook, stirring constantly, until broth is absorbed, 1-2 minutes. Slowly add 2 cups broth and simmer, stirring until broth is absorbed, 8-10 minutes.
3. Add shrimp, snap peas, and remaining broth to saucepan. Cook, stirring frequently, until rice is just tender and liquid absorbed, 5-10 minutes. Add beans and tomatoes; cook 2-3 minutes longer. Stir in cheese; season to taste with salt and pepper.
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