YELLOW RICE AND SHRIMP RECIPE RECIPES

BLACK BEANS, CORN, AND YELLOW RICE RECIPE | ALLRECIPES

Black Beans, Corn, and Yellow Rice Recipe | Allrecipes image

I put this together with what I had in my pantry. It makes a lot and is quite inexpensive. Serve with tortilla chips or as a filling for flour tortillas. It's even better the next day.

Provided by tahoegirl

Categories Rice Side Dishes

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 (8 ounce) package yellow rice mix
1 ¼ cups water
2 tablespoons olive oil
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
2 teaspoons lime juice
1 teaspoon ground cumin

Steps:

Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.

Nutrition Facts : Calories 99.6 calories, CarbohydrateContent 15.1 g, FatContent 4.4 g, FiberContent 1.4 g, ProteinContent 2 g, SaturatedFatContent 0.6 g, SodiumContent 195.1 mg, SugarContent 1.7 g

SHRIMP IN YELLOW CURRY RECIPE - NYT COOKING

Shrimp in Yellow Curry Recipe - NYT Cooking image

Many Thai dishes are not unlike what we call curries, but although they may contain curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than dried spices. A typical curry might feature a mixture of garlic, shallots, chiles, lime leaf, sugar and galangal (or ginger). This simplified version leaves out the lime leaf and sugar, but benefits from the addition of a couple spoonfuls of fish sauce at the end of cooking. It is brightly flavored, but blessedly easy to toss together on a weeknight.

Provided by Mark Bittman

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons peanut or vegetable oil
1 cup minced onion
1 tablespoon minced garlic
1 tablespoon minced galangal or ginger
1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
1 tablespoon curry powder, or to taste
1 cup fresh or canned coconut milk
1 1/2 to 2 pounds medium-to-large shrimp, peeled
Salt and freshly ground black pepper
2 tablespoons nam pla (fish sauce), or to taste
1/4 cup minced cilantro or mint leaves

Steps:

Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry and cook, stirring, another minute.
Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink.
Add half the nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro and serve with white or sticky rice.

Nutrition Facts : @context http//schema.org, Calories 348, UnsaturatedFatContent 8 grams, CarbohydrateContent 10 grams, FatContent 21 grams, FiberContent 2 grams, ProteinContent 30 grams, SaturatedFatContent 12 grams, SodiumContent 1856 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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