Floribbean Pasta Risotto with Shrimp & Black Beans
Serves 6 to 8
1 lb. Orzo
1 tbsp. oil
1 large onion, chopped
1 medium red bell pepper, chopped
2 large garlic cloves, minced
2 14.5 oz. cans of fat-free, reduced sodium chicken broth
2 cups orange juice (from carton)
1/4 cup cooking sherry
2 tsp. Caribbean jerk seasoning
1-1/2 lbs. medium shrimp, shelled and deveined
1 15 oz. can black beans, drained and rinsed
1/4 cup chopped fresh cilantro
Cook pasta according to pasta directions. While pasta is cooking, heat oil in large deep skillet over medium heat. Add onion, red bell pepper, and garlic; sauté until tender, about 4 minutes. Stir in orzo, chicken broth, orange juice, cooking sherry and jerk seasoning; bring to a boil, stirring frequently. Return heat to medium-low; partially cover and simmer 10 minutes, stirring occasionally.
Stir in shrimp and black beans; simmer 2 minutes more. Turn off heat, cover tightly and let stand 10 minutes, or until liquid is almost absorbed and pasta has the creamy consistency of risotto; stir in cilantro.