1 pound peeled and deveined large shrimp*
1 1/2 pounds green beans*
1/2 cup sliced bell peppers (I used a combination of red, orange and yellow)
4 cloves garlic, minced
2 Tablespoons olive oil
1/2 cup cilantro, chopped
2 limes, juiced
1 1/2 teaspoon chili powder
1 cup long-grain white rice
salt and pepper, to taste
Cook rice (I used my rice cooker but do whatever you normally do/what the package recommends).
While the rice is cooking, heat the olive oil in a large skillet over medium high heat. Add garlic and bell peppers and saute for 1 - 2 minutes. Stir in green beans and saute for 3 minutes. Add shrimp, chili powder and season with salt and pepper (about 1 teaspoon salt and 1/4 teaspoon pepper). Let saute, stirring often, for 5 minutes until shrimp is pink and opaque. Turn off heat and stir in 3/4 of the lime juice.
After the rice has cooked, fluff with a fork and add cilantro, the rest of the lime juice and salt and pepper (you can also add a bit of butter if you're so inclined). Serve shrimp and green beans over rice.
* This is one of those meals that I was able to make super fast because I had frozen shrimp and frozen petite green beans. I prefer fresh ingredients just as much as the next person, but sometimes it's really handy to have frozen stuff on hand. Tip: I did semi-defrost the shrimp before cooking.