Ingredients
2 1/2 links cured chorizo sausage, sliced
4 cloves fresh garlic, thinly sliced
1 large onion, thinly sliced
1 (7-oz) jar piquillo (or roasted red) peppers, sliced
Juice of 3 limes, divided
2 tablespoons blackening seasoning
2 teaspoons smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
2 tablespoons molasses
1 1/2 lb large peeled/deveined shrimp, thawed

Prep

• Slice chorizo (1 cup), garlic, onion, and piquillo peppers.
• Squeeze limes for juice (3 tablespoons).

Steps

1. Combine in large bowl: blackening seasoning, paprika, salt, pepper, 2 tablespoons lime juice, 1 tablespoon oil, and molasses. Stir in shrimp and piquillo peppers; cover and let stand 5–10 minutes to marinate.
2. Preheat large sauté pan on medium 2–3 minutes. Place 1 tablespoon oil in pan, then add garlic, onions, and chorizo; cook 2–3 minutes or until onions are soft and chorizo has browned. 
3. Add shrimp and marinade mixture; cook 2–3 minutes or until shrimp turn pink and opaque. Add remaining 1 tablespoon lime juice over shrimp. Serve shrimp over rice.

CALORIES (per 1/4 recipe) 370kcal; FAT 15g; CHOL 270mg; SODIUM 1380mg; CARB 24g; FIBER 3g; PROTEIN 34g; VIT A 40%; VIT C 90%; CALC 10%; IRON 35%

Ingredients
2 cups water
1 bunch cilantro, coarsely chopped
1 cup white rice
1/4 teaspoon kosher salt
1/4 teaspoon pepper

Prep

• Bring water to boil for rice.
• Chop cilantro (about 1 cup).

Steps

1. Prepare rice following package instructions.
2. Fluff rice with fork. Stir in salt, pepper, and cilantro; serve.

CALORIES (per 1/4 recipe) 190kcal; FAT 0g; CHOL 0mg; SODIUM 75mg; CARB 40g; FIBER 1g; PROTEIN 4g; VIT A 6%; VIT C 2%; CALC 2%; IRON 10%