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Living in the country on the edges of society has always had its sacrifices. We knew that when we moved back nearly 6 years ago to my small hometown. But here recently, a little bit of the modern world has finally reached our doorstep. We now have honest-to-goodness internet.
Oh sure, we had internet before. It came out of a tiny black box that sat in our window and seemed to miraculously jump from zero data used to “your son has been secretly watching Pokémon videos for two days” in no time. More than once did I threaten death and dismemberment should it happen again. It was my own short coming for never following through. But now, with the installation of the shiny new cable in our yard, we can all gather in the living room and ignore each other on our own devices just like the rest of the world (and for half the price of the tiny black box of doom).
With the re-entrance of the world wide web into our lives, I have been able to do a lot more research on recipes, dig up some old articles that I had saved several years ago and put together a few new ideas on what to serve for dinner, all from the comfort of my easy chair.
The rice bowl is one of my favorite things to eat. It’s a simple, healthy dinner and a delicious lunch. It also comes together in the perfect amount of time for the “new” to wear off of the internet and the kids to play outside until dinner is ready.
- 1 ½ cups jasmine rice
- 1 pound peeled and deveined large shrimp
- 2 garlic cloves minced
- ½ cup chopped parsley or cilantro
- ¼ teaspoon ground coriander
- ¼ teaspoon kosher salt
- Pinch cayenne pepper
- 2 limes
- 1/3 cup olive oil
- 2 – 15 oz. cans black beans
- ½ onion
- 1 clove garlic smashed
- 1 teaspoon cumin
- Diced avocado
- Lime wedges
- Red chili pepper
- In a medium saucepan, combine the jasmine rice with 3 cups of water and a pinch of salt. Cover and simmer for 20 minutes or until all of the water is evaporated and the rice is tender. Fluff with a fork and set aside. In another small saucepan, combine the beans, cumin, onion half and crushed garlic and let simmer until ready to serve.
- Meanwhile, mix together the garlic, parsley, coriander, salt and cayenne in a large bowl. Stir in the juice of two limes and the olive oil. Toss the shrimp in the marinade and let sit while you finish cooking the rice and the beans.
- When the rice is finished, preheat a large skillet over medium high heat. Add the shrimp and marinade to the pan and sauté for 3-4 minutes or until the shrimp turn pink and are cooked through.
- Divide the rice and beans between 4 bowls and top each with the sautéed shrimp. Sprinkle each dish with diced avocado and red chilies and a squeeze of lime juice. Serve and enjoy!