Categories: Casseroles- One Dish Meals- Stir Fry- Pot Pies

Ingredients

• 4 Tbsp. extra virgin olive oil, divided
• 3/4 lb. medium size shrimp, peeled, deveined and tails, removed
• Salt and pepper, to taste
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 medium onion, chopped
• 3 cups cold cooked brown rice
• 1 tsp. chili powder
• 1 tsp. cumin
• 1/2 tsp., oregano

Directions

1. Heat large skillet over medium-high heat. Coat the bottom with 2 Tbsp. of extra virgin olive oil. Add the shrimp when the oil is hot in a single layer and sprinkle with salt and pepper to taste. Cook just until done, about 4 to 5 minutes. Transfer to a plate and wipe skillet clean.

2. Heat the skillet over medium high heat until very hot. Add 2 Tbsp. extra virgin olive oil to coat the bottom. Add the peppers and the onion, and cook just until crisp-tender, stirring often. Do not overcook. Add the rice and continue to cook until hot. Stir in the shrimp. Sprinkle with the chili powder, cumin, and oregano, and season to taste with salt and pepper. Stir to evenly coat.

Email to a friend | Print this recipe | Back