If you cook for two frequently, you may be able to pull a bunch of things out of your fridge that look a little like this:
Yep, that would be a random assortment of things leftover from meals this week. There’s some chicken broth, about a half can of diced tomatoes, half an onion, half a can of black beans and 2 bell pepper halves–red and green–which I had the smarts to dice the first time I used them so that the next meal they went into would become even easier.
I really hate wasting food. I used to be a card-carrying member of the Oops-I-forgot-to-use-this-so-I-guess-I’ll-just-pitch-it Club, but that was when I didn’t cook as often and it was definitely before groceries were so damn expensive.
So about once a week or so, I end up peering into my fridge and making use of what’s in those little tupperware containers. Tonight, with the help of some shrimp that I always keep in the freezer, this dish came about. I’m not really sure what to call it, so I’ll just call it Tupperware Shrimp. It’s reminiscent of a jambalaya but it’s missing some key ingredients and it has the addition of a few others. Whatever you call it, it’s a tasty, healthy way to use up leftovers. Now, I am mindful of the fact that most people don’t have this exact combination of ingredients sitting in their fridge, nor do they want to end up with this random assortment of ingredients in their fridge by making a recipe using odd halved measurements. So, in the interest of a cleaner recipe, I have doubled what we ate for dinner below.
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1 Tbsp. canola oil
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 (14 oz.) can diced tomatoes
1 bay leaf
1 tsp. cumin
1 tsp. chili powder
1/4 tsp. cayenne pepper
2 sprigs of thyme
a few good dashes of hot sauce
1 cup black beans
1-1/3 cup chicken broth
2/3 cup rice
1 lb. shrimp, peeled and deveined
In a large saute pan with a lid, heat the canola oil over medium heat. Add the onions, peppers, & garlic and saute until the onions are translucent. Add the diced tomatoes and spices and simmer for a couple of minutes to combine the flavors. Season to taste with salt and pepper.
Add the chicken broth and bring to a boil before stirring in the rice. Cover and simmer until the rice is almost done. Season the shrimp with salt and pepper. About 2 minutes before the rice is done, stir in the shrimp and simmer until shrimp and rice are cooked.
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