Shrimp and Rice Recipe with Black Beans
This zesty One-Pot Shrimp Black Bean Rice Skillet is a Cajun-inspired skillet dinner featuring succulent shrimp, boldly spiced chorizo, and tender rice! Perfect for an easy weeknight meal with minimal prep!
Why We Love This Shrimp and Rice with Black Beans
There are reasons why Americans eat more shrimp more than any other seafood… It’s juicy, loaded with lean protein, packed with salty-sweet ocean flavor, and quick to cook.
Adding shrimp to any dish, gives it a touch of elegance. Plus, it’s one of the most versatile ingredients, in my opinion. Shrimp fits beautifully into every type of ethnic cuisine, from Mediterranean dishes, and Asian stir fry, to latin recipes.
Today’s One-Pot Shrimp Black Bean Rice Skillet is a true one-pot dish with huge wow factor. The shrimp is, of course, the jewel of the recipe, along with zesty rice.
Zatarain’s® Black Beans & Rice Dinner Mix helps to cut way down on the grocery list, because it includes the rice, black beans, and all the spices you will need for this recipe in one box. Zatarain’s® secret-recipe seasoning blend is the perfect mix of onion, peppers, chiles, garlic, and paprika, so it’s packed with zesty flavor.
It offers an unexpected pop of Cajun appeal to an otherwise latin dinner. That’s fusion food at its finest!
Ingredients You Need
- Zataran’s Black Beans & Rice Dinner Mix – This is an easy box mix with long grain white rice, beans and a flavorful seasoning packet! The seasoning packet already contains salt, but you can add more to taste.
- Water – to cook the rice and beans!
- Corn – fresh or frozen corn
- Butter – for added moisture and flavor
- Raw Jumbo Shrimp – deveined and with the tails removed if you prefer
- Spanish Chorizo – for a spicy, savory flavor
- Red Bell Pepper – or any color bell pepper that you have on hand
- To Serve – Serve with sliced avocado, lime wedges, pico de gallo and crumbled queso fresco for added flavors and textures!
How to Make Shrimp and Rice Recipe with Black Beans
Chop and prep all ingredients. If the chorizo sausage is wrapped in casing, score the casing and remove it before slicing. You can remove the shrimp tails or leave them on if you prefer!
Place a large sauté pan over medium heat. Add the Zatarain’s, water, frozen corn, and butter. Cover the sauté pan and bring to a boil. Then lower the heat and simmer for 20 minutes.
Add in the shrimp, chorizo, and diced bell pepper. Stir well. Cover and simmer another 5 minutes. Remove from heat. Make sure not to overcook the shrimp! It should only cook about 5 minutes.
Toss the rice. Top with freshly sliced avocado, pico de gallo, queso fresco and lime wedges. Serve warm and enjoy!
Recipe Variations
- Meat: I love the combination of shrimp and chorizo in my shrimp and rice recipe, but you can add chicken or even ground beef if you prefer!
- Veggies: Add extra veggies like zucchini, peas, or carrots!
- Cooking Liquid: For extra flavor, you can cook this rice skillet in chicken broth or vegetable broth instead of just water.
Serving Suggestions
To finish the One-Pot Shrimp Black Bean Rice Skillet, top the rice with cool fresh toppings like, pico de gallo, sliced avocado, crumbly queso fresco, and lime wedges.
Enjoy this bold, fresh, savory meal for National Shrimp Day… And any other day of the year!
Frequently Asked Questions
You know shrimp are done cooking when they have turned pink and opaque! Raw shrimp are almost see through, which will change as they start cooking. They cook quickly so be sure not to over cook them!
Store any leftovers in an airtight container in the refrigerator for up to 3 days! Reheat in the microwave until heated through!
Looking for More One Pot Recipes? Be Sure to Also Try:
- One Pot Sloppy Joe Noodle Skillet
- Homemade Hamburger Helper
- Skillet Shrimp Pasta
- Cajun Dirty Rice
- Creamy Tuscan Chicken Pasta
Disclosure: This post is sponsored by Zatarain’s®. All opinions are my own.
Shrimp and Rice Recipe with Black Beans
Ingredients
- 7 ounces Zatarain’s® Black Beans & Rice Dinner Mix
- 2 1/2 cups water
- 1/2 cup frozen corn
- 2 tablespoons butter
- 8 ounces raw jumbo shrimp, peeled and deveined
- 4 ounces Spanish chorizo, sliced
- 1 small red bell pepper, seeded and diced
- 1 avocado, peeled and sliced
- 1 lime, cut into wedges
- 1/2 cup pico de gallo
- 1/4 cup crumbled queso fresco
Instructions
- Chop and prep all ingredients. If the chorizo sausage is wrapped in a casing, score the casing and remove it before slicing. You can remove the shrimp tails or leave them on for visual appeal.
- Place a large sauté pan over medium heat. Add the Zatarain’s® Black Beans & Rice Dinner Mix, water, frozen corn, and butter. Cover the sauté pan and bring to a boil. Then lower the heat and simmer for 20 minutes.
- Add in the shrimp, chorizo, and diced bell pepper. Stir well. Cover and simmer another 5 minutes. Remove from heat. (Do not let the shrimp cook longer than 5 minutes.)
- Toss the rice. Top with fresh sliced avocado, pico de gallo, queso fresco, and lime wedges. Serve warm.
Yum
leaving the shells on the shrimp gives your recipe way more flavour and protects the shrimp while it cooks so it doesn’t get rubbery or shrink.
One pot meals are my favorite! I love the addition of avocado & pico on top. That adds such a fresh flavor.