Forbidden Black Rice With Tomato Shrimp Recipe

Cooking Directions

• STEP 1.Rinse the black rice under cold water until the water runs clear.
• STEP 2.In a medium saucepan, combine the black rice, water, and a pinch of salt. Bring to a boil, then reduce the heat to low and cover. Cook for about 30-40 minutes, or until the rice is tender and the water is absorbed.
• STEP 3.While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
• STEP 4.Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
• STEP 5.In the same skillet, add the diced tomatoes, tomato paste, and dried herbs. Cook for about 5 minutes, or until the tomatoes are soft and the sauce has thickened.
• STEP 6.Return the shrimp to the skillet and stir to coat them in the tomato sauce. Cook for an additional 2-3 minutes, or until the shrimp are heated through.
• STEP 7.Serve the tomato shrimp over a bed of black rice and garnish with fresh herbs, if desired.

Cooking Tips

• Make sure to rinse the black rice thoroughly before cooking to remove any excess starch.
• You can add some chopped vegetables like bell peppers or onions to the tomato sauce for extra flavor and texture.
• Feel free to adjust the seasoning according to your taste preferences. You can add more herbs or spices to enhance the flavor.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply microwave the rice and shrimp together until heated through.
• Serve this dish as a main course with a side of steamed vegetables or a fresh salad for a complete and balanced meal.