For the rice:
In a medium saucepan, bring the water, rice, ginger and salt to a boil over medium heat. Reduce the heat to a simmer, cover the pan ,and cook until the rice is tender, about 30 minutes. Remove the pan from the heat and set aside for 5 minutes. Fluff with a fork, stir in black beans and place in a large serving bowl.
For the peaches/mango and veggies:
In the same pan used to cook the shrimp, heat the oil over medium-high heat. Add the snap peas and bell pepper and
cook, stirring frequently, until slightly soft, about 2 minutes. Transfer the veggies and peaches to the serving bowl.
For the dressing:
Whisk together ingredients until smooth. Pour the dressing over the rice mixture. Serve warm or at room temperature.
Tips Slightly under-ripe peaches will hold up better to the heat while cooking.
If your peaches are ripened, saut? for 30 seconds less.
Slightly under-ripe peaches will hold up better to the heat while cooking.
If your peaches are ripened, saut� for 30 seconds less.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (1362g)|
|Recipe Makes: 1|
|Calories from Fat: 159 (10%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 0mg||0 %|
|Sodium 1249.7mg||43 %|
|Potassium 1502.3mg||40 %|
|Total Carbohydrate 348.3g||102 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 341.4g|
|Protein 9.7g||14 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1535
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