Exotic Cinnamon Spiced Rice with Shrimp


2 cups of basmati rice

2 tablespoon olive oil

2 tablespoon of butter/margarine

One 15 ounce can of black beans (rinsed and drained)

3 green onions (chopped white and green parts)

About 20 medium size cooked shrimp with tails off

2 tablespoons soy sauce

2 eggs

1 1/2 tablespoons of Exotic Rice Blend by Love That Spice


In a pot (preferably non-stick), add 1 tablespoon of olive oil. Next add rice and toast for about 3 minutes over high heat (careful not to burn)

Add 2 1/2 cups of water, 2 tablespoons of butter/margarine and bring rice to a boil then turn down heat to low, cover and cook for 18 minutes

Meanwhile, in a wok add the remaining tablespoon of olive oil and heat over high heat. Add the green onions (white part only) and the shrimp and fry until slightly golden brown about 2 minutes and remove from wok

Next crack 2 eggs (optional) and scramble them and then remove from wok. Turn down flame to low, add rice, soy sauce, beans, shrimp, eggs,  1 1/2 tablespoons of the rice blend and mix well. If the rice appears dry add a little more olive oil

Once the rice is blended well to your taste, sprinkle with the green part of the onion (scallions)

Serve  with curry fried egg rolls


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