So how about a little Mexican with our Sunday??
Sounds pretty good, right?!? But then again, when the heck does Mexican not sound good??
Let’s be real, for me anyway, Mexican always sounds good.
And since we are being straight with each other, I have to tell you that I have been kind of holding out on you. Do you remember back towards the end of May when I went to Cali? Yeah, well even though my brother tagged along, it was really a work trip. Well if you want to call sampling amazing Mexican food work.
Confusing you?? Sorry.
Well, I recently signed on with Old El Paso to create some fun new recipes. I went to San Diego to meet with the Old El Paso team – YESS! This means some seriously awesome Mexican food at least once a month (knowing me, probably more) will be coming your way.
BUT, let me just tell you a little bit about this trip, and by that, I really just mean the food…cause, you know that’s the best part. These ladies set up an incredible Mexican food tour of San Diego. You guys, we literally spent a good five hours hopping from one authentic Mexican restaurant to another. I was told to pace myself, but I mean, homemade tamales??? Carnitas?? Carne Asada Fries?!?!
Yeah, right. Pace myself, ppsh.
Anyway, the food was incredible and I came home with so much inspiration for new Mexican recipes, like this simple chipotle enchilada shrimp with rice and beans, so good!
I love seafood, but I honestly don’t make it very often because only my dad and I will eat it. In San Diego though, I was served so much incredible seafood, it was amazing, and I swore that I would start cooking up more…enter this enchilada shrimp.
I wanted to keep the recipe so simple, but still make sure it was bursting with the flavors I had experienced in San Diego. I also wanted some rice to soak up all that awesome sauce, I mean you knew I couldn’t do a Mexican meal without a little rice.
Oh and tortillas. Carbs. Got to love them.
So here’s the deal, this whole meal takes around 30 minutes to make, uses one skillet and one pot for the rice. Since you probably already have the ingredients on hand, I’m thinking, maybe a festive Sunday night dinner??
We should totally do this…
Oh, oh – I almost forgot to give you a goat update.
The goats are doing awesome, they are still the kindest, most sweetest little goats around. Little miss Asher finally decided on names, so… introducing Layla and Mara. You see Asher loves cats, all cats, small, medium and large. She has a Disney Nature movie called African Cats and two of the movies stars are a mother lion named Layla, and her daughter Mara. Don’t ask me why Asher thinks these goats even slightly resemble lions, but she couldn’t be swayed, so the slightly larger goat is Layla and the smaller one is Mara. I think I am even more in love with them each day. I swear, they are like little pets, they love people. It’s so fun!
If anyone reading this is from the Boulder/Longmont area or is looking for a great day trip, you really need to go visit Frog Belly Farm where my parents bought the goats. Apparently they do tours and Heather, who runs the farm, is as nice as they come. She was so helpful and knowledgable. The farm not only has many many goats, but cows, pigs, chickens AND FRUIT! So you can spend a great day visiting the farm AND take home some fresh eggs and cow or goat milk too (peaches, pears, plums and apples come August and September!).
More pictures to come…just need to find a non-recipe day to post them…which could be hard since I am having way too much fun with all this summer produce. Lovin it.
Chipotle Enchilada Shrimp with Rice and Beans
Servings: 4 Servings
Calories Per Serving: 634 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1 ½ cups jasmine or basmati rice
- 3 cups water
- 2 cups black beans rinsed + drained, 14 ounce can
- 1 ear grilled corn kernels removed
- ¼ cup fresh cilantro chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 ½ pounds shrimp peeled + deveined
- 1 teaspoon chipotle chili powder
- 2 cups Old El Paso Enchilada Sauce
- 4 Old El Paso flour tortillas warmed
- ½ cup crumbled cotija cheese
- sliced limes + cilantro for serving
- Add the water to a medium size pot. Bring to a low boil and then add the rice. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Add the black beans, corn, cilantro and butter, toss well. Season with a pinch of salt.
- While the rice is cooking, heat a large skillet over medium high heat. Add the olive oil and once hot, add the shrimp and chipotle chili powder. Toss quickly to coat the shrimp in the chili powder and cook 1-2 minutes or until the shrimp is lightly seared.
- Add the enchilada sauce and continue cooking for 5-10 minutes or until the sauce thickens slightly. There should be a good amount of sauce still in the pan.
- To serve, divide the rice among plates or bowls. Top with shrimp and any sauce from the pan. Add some cotija cheese and a sprinkle of fresh cilantro. Serve with warm tortillas. Enjoy!
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* If your family does not like shrimp, this works equally well with chicken or beef. * For a healthier option, use brown rice or quinoa.
Last up, since we are going all-out Mexican today, let’s just make it a Sunday a Fiesta?? Yeah – margaritas, spicy shrimp, rice and beans. Sunday perfection.