Ep.18 – Sara Continenza’s Beans, Veggies and Rice

Squeeze 1/2 the lemon into a measuring cup. Add 2X more Olive Oil. Add 2 tsp Adobo. Add 1 tsp kosher salt. Mix/whisk well. Taste. Adjust seasoning. Set aside.

Rinse all the vegetables. Get a large bowl. Open and drain the liquid from the two cans of beans. Add the beans to the bowl. Defrost the corn in a microwave with a 2 tbsp of water. Add to the bowl. Raspberries - add to the bowl. Slice the grape tomatoes in half. Add to the bowl. Thinly slice the onion, radish and carrot. Add to the bowl. Peel the zucchini. Then cut into 3" looking French fries. Do the same with the peppers and asparagus. Add to the bowl. Stir/whisk then add the dressing to the bowl. Stir and set aside.

In a small pan, add one cup of rice (basmati preferred) to 1 1/2 cups of water. Add a four finger pinch of salt, 1 tsp olive oil. Bring to a boil. Cover. Turn to lowest heat setting. Let Cook for 20 minutes. Check for doness every 5 minutes.

Rinse, peel, devein the Shrimp. To save time, buy pre-peeled and deveined shrimp. Rinse again and pat dry. Sprinkle with 1 tsp Adobo. Add a couple of tbsp of Olive Oil to a large skillet. Turn heat to medium-high. Cook the shrimp for 2 minutes. Turn. Cook another minute. TIP: When placing the shrimp in the pan do it clockwise, outside circle then inside circle. Remove in same order.

Into four medium bowls, put 1/2 cup of the cooked rice, then 1 cup of the vegetables, then 4-5 shrimp on top. Serve and Enjoy!