Shrimp and Dirty Brown Rice
Shrimp and Pineapple Fried Rice
Mexican Brown Rice

Shrimp and Dirty Brown Rice

1 ½ cups uncooked brown rice

1 lb. medium shrimp, peeled and deveined

½ lb. 96% lean ground beef

1 medium onion, diced

1 green bell pepper, diced

2 stalks celery diced

2 scallions, chopped

1 chicken bouillon cube

2 bay leaves

1 clove garlic, minced

1/8 teas. cayenne pepper

1/8 teas. paprika

1/8 teas. thyme

¼ teas. cayenne pepper, or to taste

½ teas. paprika

½ teas. thyme

1 teas. vegetable oil

salt and pepper to taste

Cook brown rice according to package directions.  When cooking the brown rice add the bouillon cube to the water together with 1 bay leaf, 1/8 teaspoon cayenne pepper, 1/8 teaspoon paprika and 1/8 teaspoon thyme.  When the rice is almost done heat a large skillet over medium-low heat. Add the oil to the skillet and then add the onions, green pepper, celery, remaining bay leaf and garlic.  Sauté until the vegetables are soft, about 5 minutes. Add the beef, paprika, thyme, cayenne pepper and salt and pepper and sauté until browned, about 10-15 minutes. Add the shrimp, cover the skillet and cook for an additional 5 minutes.  Toss the cooked rice with the beef and shrimp and combine well. Top with the scallions. Remove bay leaves and serve.

Recipe makes 5 servings  Estimated WW Smart points 7 per serving

Shrimp and Pineapple Fried Rice

1 ½ cups uncooked brown rice

1 ¼ lb. large shrimp, peeled and deveined and cut into chunks

1 ½ cups diced fresh pineapple

5 scallions, chopped

3 cloves garlic, minced

1 jalapeno pepper, seeded and chopped

1 teas. oil

1 Tbsp. lower sodium soy sauce, or to taste

1 teas. fish sauce

Chopped fresh cilantro for garnish, optional

Cook the rice according to package directions and set aside to cool.  Heat a nonstick skillet or wok over high heat. Add the oil to the skillet or wok when the pan is hot.  Add the shrimp and cook until just opaque, 3-5 minutes. Remove shrimp and set aside. Add the scallions, jalapeno and garlic and sauté about 1 minute.  Add the rice and pineapple and stir a few times. Add the soy sauce and the fish sauce, return shrimp to pan and stir to combine all ingredients, cook about 30 seconds.

Recipe makes 4 servings  Estimated WW Smart points 8 per serving

Mexican Brown Rice

4 cups cooked brown rice

½ medium onion, diced

2 medium plum tomatoes, diced

1 jalapeno pepper, seeded and diced

2 cloves garlic, minced

2 Tbsp. tomato paste

1 teas. olive oil

½ teas. cumin

¼ teas. smoked paprika

¼ teas. cayenne pepper

salt and pepper to taste

lime wedges for serving, optional

chopped fresh cilantro for garnish, optional

Heat the oil in a large skillet over medium-high heat.  When the oil is hot add the onions, tomatoes, and jalapeno pepper and sauté about 2-3 minutes or until just tender.  Add the garlic and sauté 1 more minute. Add the tomato paste, cumin, paprika, cayenne pepper and salt and pepper and stir to combine.  Add the cooked rice, stir and cook until heated through. Serve with lime wedges and cilantro, if desired.

Recipe makes 5 servings  Estimated WW Smart points 5 per serving