Black Bean Rice Skillet with Shrimp

Ingredients

• 1 onion
• 1 Garlic clove
• 2 chicken breast fillets
• 250 g scampi (peeled and cleaned)
• 2 limes
• 3 tbsp olive oil
• 0.5 tsp dried chili peppers (crushed)
• 250 g Basmati rice
• 200 ml white wine (e.g., Chenin Blanc)
• 300 ml Vegetable broth
• 200 g canned black beans
• 10 spring onion stalks
• 2 handfuls lamb's lettuce
• Salt
• Pepper

Instructions

1. 1.

   Peel and chop the onion and garlic. Wash, pat dry, and dice the chicken breast fillets. Rinse and pat dry the scampi. Squeeze one lime; cut the other into wedges for garnish.

2. 2.

   Heat 1 tbsp olive oil in a deep pan over high heat; brown the chicken for 3-4 minutes, drizzle with 1 tbsp lime juice, then remove. Heat another tbsp of oil, cook the scampi for 3 minutes on high, season with chili and drizzle with 1 tbsp lime juice, then set aside.

3. 3.

   Heat the remaining tbsp of oil in the pan, sauté onion and garlic over low heat until translucent (2-3 minutes). Add rice, stir for 1-2 minutes, pour in white wine and vegetable broth. Cover and simmer on low for 10 minutes.

4. 4.

   Meanwhile, rinse black beans under cold water and drain. Wash spring onions, shake dry, and chop into pieces. Clean lamb's lettuce, wash, and pat dry. Fold the chicken, scampi, and beans into the rice; cover and cook for another 2-4 minutes until rice is tender.

5. 5.

   Season the rice with salt, pepper, and lime juice. Plate over lamb's lettuce, sprinkle spring onions, and garnish with lime wedges.