Heat a medium size pot over medium heat. Add 1 tablespoon extra virgin olive oil, one turn of the pan and the garlic. Sauté for a moment, then season with the cumin and thyme. Pour in the chicken stock and raise the heat to bring to a boil. Add the rice and lower the heat to simmer when boiling resumes. Cover the pot tightly. After 12 minutes, stir in the black beans and replace the cover. Cook for another 6-7 minutes. Turn off the rice and beans and stir to combine. Let stand until ready to serve.
Heat a skillet between medium-high and medium heat. Add 2 tablespoons extra virgin olive oil, two turns of the pan, and the garlic and shrimp. Season with salt and pepper. Cook until the shrimp are firm, 4 minutes or so. Add the juice of 1/2 lemon, tomato sauce and parsley. Turn off the heat. Adjust the salt, pepper and lemon juice if needed.
Place the steak in a shallow dish and drizzle with extra virgin olive oil to coat – about 1-2 tablespoons. Mix the steak spice with the cumin. Rub the mixture evenly over the steak. Wash up and cut the lime into wedges and reserve. Place the steak on the hot grill or in the hot pan and cook for 4-5 minutes, turn and cook for 3 minutes longer. Squeeze lime juice over the steaks. Remove from heat and let sit for a few minutes.
Serve steak thinly sliced over the rice, with the shrimp in tomato sauce on the side. Serve with fried plantains if desired.
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|Serving Size: 1 Serving (1467g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 607 (39%)|
|Amt Per Serving||% DV|
|Total Fat 67.4g||90 %|
|Saturated Fat 20.8g||104 %|
|Monounsaturated Fat 32.7g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 464.4mg||143 %|
|Sodium 1556.2mg||54 %|
|Potassium 2770.7mg||73 %|
|Total Carbohydrate 72.8g||21 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 63.8g|
|Protein 160.3g||229 %|
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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: 1563
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