A quick and easy weeknight dinner idea using shrimp, beans and leftover veggies
Serves: 4 to 6
Total time: 25 minutes
1 five-oz package yellow saffron rice
1 can Ro-Tel mild seasoned diced tomatoes (or regular diced tomatoes), in juice
1 can black beans, drained and rinsed
2 tsp garlic powder
2 to 3 links fully cooked breakfast sausage, cut into 1/4-inch rounds
10 to 12 frozen cooked shrimp, thawed and shelled
Cooked leftover veggies, like peppers, onion, or broccoli (optional)
- Cook the rice according to package instructions.
- Combine the Ro-Tel, black beans, and garlic in a large pot, and warm over medium heat.
- Add the sausage, shrimp, and leftover veggies (if desired) to the bean mixture, and heat until all elements are warmed, about 10 minutes. Fold in the yellow rice and serve.
Picky eater pleaser: Set aside some of the rice and shrimp from the hodgepodge paella.