Shrimp and Wild Rice Skillet Dinner

Chipotle is adding cauliflower rice to its menu as customers' tastes shift toward healthier options.
Beginning Monday, the cilantro-lime flavored rice alternative will be available at all of Chipotle's roughly 2,700 US and Canada locations for a limited time. The nationwide launch follows a trial last July at 55 locations in Denver and Wisconsin that garnered favorable results, attracting new and infrequent customers.
Substituting cauliflower rice in place of Chipotle's regular rice options will cost $2 extra.
Health-conscious customers have increasingly been gravitating toward low-carb or more plant-based alternatives, such as cauliflower rice. One serving has 4 net carbs — a fraction of the carbs in a cup of white or brown rice. The chain said the recipe is a "twist" on its traditional white rice preparation, because it uses the same fresh cilantro and lime ingredients, and similar culinary techniques.

Dinner on the Lighter Side

Shrimp and Wild Rice Blend Skillet Dish 

Cook's notes: An easy one pan skillet meal packed with protein, nutrient rich vegetables and big flavors of sautéed garlic, onion and seasonings. This skillet meal is a versatile dish. You could substitute green and red peppers or snap peas for wilted spinach and use equal parts of brown and wild rice for rice blend mix pictured below. I used this rice product as a time saver. 

Recipe adapted from iowagirleats.com and serves 4.

Ingredients:

• 1-3/4 cups chicken broth, divided
• 1 cup wild-brown rice blend mix (I like Lundberg Wild Blend Rice product)
• 1-14 oz. package of frozen cooked shrimp, peeled and deveined
• 2 tablespoons butter
• 3/4 cup chopped sweet onion
• 2 cloves garlic, minced
• 1/4 -1/2 tsp. McCormick Perfect Pinch Caribbean Jerk Seasoning or Old Bay Seasoning
• Dash of pepper
• 1 cup halved grape tomatoes, patted dry on a paper towel
• 4 cups loosely packed baby spinach, roughly chopped, stems removed
• 1/2 lemon, juice

Directions:

• Bring 1-1/2 cups chicken broth and rice to a boil in a saucepan then place a lid on top, turn heat down to low, and then simmer until rice is tender, 45-50 minutes.
• In a skillet on medium melt butter, add onions and sauté until tender, 1-2 minutes. Add garlic then sauté for 30 more seconds. 
• Add chopped tomatoes and spinach, season with Caribbean Jerk Seasoning or Old Bay and pepper.
• Sauté until spinach has barely wilted, 1 minute. Add in cooked rice, and remaining 1/4 cup chicken broth and shrimp to the skillet.
• Simmer until chicken broth has thickened, 2-3 minutes and shrimp is warmed. Drizzle lemon juice over the top of the dish right before serving.