Ingredients
Scale
- 2 tbsp olive oil
- ½ medium yellow onion, diced
- 3 garlic cloves, minced
- 1 bag of yellow rice
- 2 ½ cups water
- ¾ cup crushed tomatoes
- 1 cup chicken broth
- ¼ tsp turmeric
- ½ tsp salt
- ½ tsp black pepper
- ¾ tsp Mexican oregano or dried oregano
- 4 oz green beans, trimmed and cleaned
- 15 cherry tomatoes, halved
- 1 yellow pepper, diced
- 2 cups Randall Pinto Beans, drained
- ½ pound fully cooked shrimp, de-tailed
- 2 tsp Sriracha or your favorite hot sauce
Instructions
- In a cast iron skillet, dutch oven or heavy bottomed skillet, add olive oil and heat over medium.
- Add onions and saute until translucent. Add garlic cloves and cook for one minute.
- Add the rice, water, crushed tomatoes, chicken broth, turmeric, salt, black pepper and Mexican oregano and stir.
- Heat to boil, then turn down to low and simmer for 30 minutes, stirring occasionally.
- Add the green beans, cherry tomatoes, Randall Pinto Beans and shrimp. Stir and let simmer for 5-8 minutes or until the green beans are cooked through.
- Add the Sriracha and stir to combine before serving.