Tomatoey Shrimp and Green Beans Over Brown Rice

Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Good Company. Food styling by Pearl Jones for Ashley Klinger & Co. 

Makes 4 Servings

Ingredients

• 1 ½cups uncooked brown rice
• 2cups frozen green beans
• ⅓cup olive oil
• 5 cloves garlic, minced
• ½teaspoon chili powder
• ¼teaspoon ground cumin
• 1 14-oz. can diced tomatoes
• 1teaspoon granulated sugar
• 1pound peeled and deveined shrimp
• Salt and pepper, to taste

Directions

1. Cook rice according to package directions.

2. Microwave green beans according to package directions until al dente, then drain any excess liquid and set aside.

3. When rice is about 30 minutes from being done, heat olive oil in a large sauté pan (sauté pans have straight sides, whereas skillets have curved sides) over medium.

4. Add garlic, chili powder, and cumin and cook until garlic is just starting to brown, about 30 seconds.

5. Add canned tomatoes and sugar and stir everything together.

6. When the sauce starts to bubble, reduce the heat to low and let the sauce simmer for 15 minutes.

7. Season shrimp with salt and pepper on both sides.

8. Add shrimp to sauce and cook for 5–6 minutes, flipping shrimp halfway, until each shrimp is opaque throughout.

9. Add cooked green beans and stir for about 30 seconds to combine everything, making sure green beans are hot.

10. Serve tomato sauce, shrimp, and green bean mixture over rice.